U.S. patent application number 14/161508 was filed with the patent office on 2014-07-24 for flavor composition and edible compositions containing same.
This patent application is currently assigned to Mars, Incorporated. The applicant listed for this patent is Mars, Incorporated. Invention is credited to JOHN DIDZBALIS, John P. Munafo.
Application Number | 20140205729 14/161508 |
Document ID | / |
Family ID | 50030563 |
Filed Date | 2014-07-24 |
United States Patent
Application |
20140205729 |
Kind Code |
A1 |
DIDZBALIS; JOHN ; et
al. |
July 24, 2014 |
FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME
Abstract
A flavor composition containing at least one dipeptide or
tripeptide compound that can be used to enhance the taste of edible
compositions including sweet goods, such as confectionery goods,
and savory goods, such as pet foods.
Inventors: |
DIDZBALIS; JOHN; (Cranford,
NJ) ; Munafo; John P.; (Hackettstown, NJ) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Mars, Incorporated |
McLean |
VA |
US |
|
|
Assignee: |
Mars, Incorporated
McLean
VA
|
Family ID: |
50030563 |
Appl. No.: |
14/161508 |
Filed: |
January 22, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61755422 |
Jan 22, 2013 |
|
|
|
61785795 |
Mar 14, 2013 |
|
|
|
Current U.S.
Class: |
426/537 |
Current CPC
Class: |
A23L 23/00 20160801;
A23L 19/18 20160801; A23G 9/38 20130101; A23L 27/21 20160801; A23L
27/45 20160801; A23L 7/101 20160801; A23V 2002/00 20130101; A23L
25/10 20160801; A23L 27/22 20160801; A23G 2200/10 20130101; A23L
27/40 20160801; A23L 27/88 20160801 |
Class at
Publication: |
426/537 |
International
Class: |
A23L 1/228 20060101
A23L001/228 |
Claims
1. A flavor composition comprising a peptide, wherein the peptide
comprises: (i) pyroglutamic acid (pGlu); and (ii) a second amino
acid selected from the group consisting of glycine (Gly), alanine
(Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline
(Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr),
tryptophan (Trp) and cysteine (Cys).
2. A flavor composition comprising a peptide, wherein the peptide
comprises: (i) pyroglutamic acid (pGlu); (ii) an amino acid
selected from the group consisting of a valine (Val), leucine
(Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro); and
(iii) a third amino acid selected from the group consisting of
glycine (Gly), alanine (Ala), valine (Val), leucine (Leu),
isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine
(Met), tyrosine (Tyr), tryptophan (Trp), cysteine (Cys), glutamine
(Gln), serine (Ser) and glutamate (Glu).
3. A flavor composition comprising a peptide, wherein the peptide
comprises: (i) .gamma.glutamic acid (.gamma.Glu); and (ii) a second
amino acid selected from the group consisting of glycine (Gly),
alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile),
proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine
(Tyr), tryptophan (Trp) and cysteine (Cys).
4. A flavor composition comprising a peptide, wherein the peptide
comprises: (i) .gamma.glutamic acid (.gamma.Glu); (ii) an amino
acid selected from the group consisting of a valine (Val), leucine
(Leu), isoleucine (Ile) and proline (Pro); and (iii) a third amino
acid selected from the group consisting of glycine (Gly), alanine
(Ala), valine (Val), leucine (Leu), isoleucine (Ile), proline
(Pro), phenylalanine (Phe), methionine (Met), tyrosine (Tyr),
tryptophan (Trp) and cysteine (Cys).
5. The flavor composition of claim 1, comprising a peptide selected
from the group consisting of pGlu-Val, pGlu-Phe, pGlu-Pro, pGlu-Leu
and combinations thereof.
6. The flavor composition of claim 2, comprising a peptide selected
from the group consisting of pGlu-Pro-Gln, pGlu-Val-Val,
pGlu-Pro-Ser, pGlu-Pro-Glu, pGlu-Leu-Leu, pGlu-Val-Gln,
pGlu-Val-Glu, pGlu-Val-Ile, pGlu-Val-Pro, pGlu-Val-Ala,
pGlu-Val-Cys and combinations thereof.
7. The flavor composition of claim 3, comprising a .gamma.Glu-Val
peptide.
8. The flavor composition of claim 4, comprising a peptide selected
from the group consisting of .gamma.Glu-Val-Gly,
.gamma.Glu-Val-Leu, .gamma.Glu-Cys-Gly and combinations
thereof.
9. A flavor composition comprising a peptide selected from the
group consisting of Gln-Val-Leu, Glu-Val-Leu, pGlu-Gly-Ala-Ile-Phe,
pGlu-Val-Leu-Leu, pGlu-Val-Val-Val and combinations thereof.
10. The flavor composition of claim 1, wherein the flavor
composition is prepared from a food product source, wherein the
food product source is subjected to hydrolysis, fractionation,
extraction, enrichment or combinations thereof.
11. The flavor composition of claim 10, wherein the food product
source is selected from the group consisting of cacao, wheat and
soy.
12. The flavor composition of claim 1, wherein the flavor
composition peptide is a synthetic peptide.
13. A food product comprising the flavor composition of claim 1,
wherein the peptide is present at a concentration of from about
0.0000001 to about 1.0% weight/weight of the food product.
14. A food product comprising the flavor composition of claim 1,
wherein the peptide is present at a concentration of from about 0.1
to about 100 ppb of the food product.
15. A food product comprising the flavor composition of claim 1,
wherein the peptide is present at a concentration of from about 0.1
to about 100 ppt of the food product.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority to U.S. Application Ser.
No. 61/755,422 filed Jan. 22, 2013, and U.S. Application Ser. No.
61/785,795 filed Mar. 14, 2013, priority to both of which is
claimed, and both of which are incorporated by reference in their
entireties herein.
FIELD
[0002] The present application relates to peptides and flavor
compositions that include at least one peptide compound. The flavor
compositions can be used to enhance or modify the taste and/or
flavor of various edible compositions such as sweet goods and
savory goods. The flavor compositions can include combinations of
compounds, and can be added to edible compositions in various
delivery system formats.
BACKGROUND
[0003] Taste profiles for edible compositions include basic tastes
such as sweet, salt, bitter, sour, umami and kokumi. Chemical
compounds that elicit these tastes are often referred to as
tastants. It is hypothesized that tastants are sensed by taste
receptors in the mouth and throat which transmit signals to the
brain where the tastants and resulting taste profiles are
registered. In addition to taste profiles, edible compositions are
also known to have flavor profiles. Chemical compounds that
contribute to flavor profiles can be aromatic compounds that are
often referred to as flavorants. It is hypothesized that flavorants
are sensed by receptors in the mouth, nose, and throat. Taken
together, the taste and flavor profiles resulting from the various
tastants and flavorants contribute to the sensory experience users
have when consuming the edible compositions. The sensory experience
can also include various texture and temperature/thermal
aspects.
[0004] While there have been recent advances in taste and flavor
technologies, there remains a need for compounds that can enhance
or modify the sensory experience of edible compositions by
enhancing or modifying the taste, texture, and/or flavor profiles
of edible compositions. The enhancement or modification can be to
increase the intensity of a desirable attribute, to replace a
desirable attribute that is not present or somehow lost in the
edible composition, or to decrease the intensity of an undesirable
attribute. In particular, it is desirable to increase the intensity
of or to replace a salt and/or umami tastant in both sweet and
savory goods. It can also be desirable to provide sourness such as
the sourness imparted to cocoa beans during fermentation to sweet
goods such as chocolate confectionery. It is further desirable to
be able to use tastants to enhance or modify the texture of an
edible composition.
[0005] Vegetable proteins, such as wheat and soy, can be hydrolyzed
to produce hydrolysates that can be used as flavor enhancers (i.e.
soy sauce). In EP1312268A1 to Nestle, wheat protein forms the
starting material that is hydrolyzed to form pyroglutamic acid
tripeptides that provide umami taste. Umami taste is known to
produce organoleptic affects including providing mouthfeel and
roundness. Umami taste effect is usually described in comparison to
the taste provided by monosodium glutamate (MSG). Taking a purely
synthetic approach to umami compounds, U.S. Pat. No. 5,780,090 to
Firmenich describes tripeptides with a hydrophobic amino acid
residue and at least one acidic amino acid residue. These
tripeptides provide fuller, richer texture (i.e. an umami effect).
However, neither of these publications describe a saltiness
associated with the compounds. Saltiness can accompany an umami
effect because many of the products that use umami tastants are
savory products that include sodium chloride. However, a clean
salty taste similar to that provided by sodium chloride is
distinctly different from the MSG-like effect of umami. Thus, there
remains a need for a flavor modifier that can provide clean
saltiness to reduce the levels of sodium chloride needed to produce
a desired level of saltiness. Additionally, there remains a need
for a flavor modifier that can provide an umami taste without a
salty taste and there remains a need for a flavor modifier that can
provide an umami taste at very low use levels.
SUMMARY OF THE INVENTION
[0006] The present application is directed to flavor compositions
and methods for making and modifying such compositions across a
variety of food compositions. Specifically, the present application
is directed to compositions comprising one or more peptides.
[0007] In certain embodiments, the flavor compositions of the
present application comprise a peptide comprising one, two, three,
four five or more amino acid residues.
[0008] In certain embodiments, the peptide comprises a pyroglutamic
acid residue (pGlu).
[0009] In certain embodiments, the peptide comprises a
.gamma.-glutamic acid residue (.gamma.Glu).
[0010] In certain embodiments of the present application, the
flavor composition comprises a dipeptide comprising a pyroglutamic
acid (pGlu) residue and a second amino acid. In certain
embodiments, the second amino acid is a hydrophobic amino acid
residue. In certain embodiments, the hydrophobic amino acid is
selected from the group consisting of glycine (Gly), alanine (Ala),
valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro),
phenylalanine (Phe), methionine (Met), tyrosine (Tyr) and
tryptophan (Trp). In certain embodiments, the second amino acid
residue is selected from the group consisting of alanine (Ala),
arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp),
cysteine (Cys), glutamine (Gln), glutamic acid (glutamate, Glu),
glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu),
lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro),
serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and
valine (Val).
[0011] In certain embodiments of the present application, the
flavor composition comprises a tripeptide comprising a pyroglutamic
acid residue (pGlu) in combination with an amino acid selected from
the group consisting of a valine (Val), leucine (Leu), isoleucine
(Ile), cysteine (Cys) and proline (Pro); and a third amino acid. In
certain embodiments, the third amino acid is a hydrophobic amino
acid residue. In certain embodiments, the hydrophobic amino acid is
selected from the group consisting of glycine (Gly), alanine (Ala),
valine (Val), leucine (Leu), isoleucine (Ile), praline (Pro),
phenylalanine (Phe), methionine (Met), tyrosine (Tyr) and
tryptophan (Trp). In certain embodiments, the third amino acid
residue is selected from the group consisting of alanine (Ala),
arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp),
cysteine (Cys), glutamine (Gln), glutamic acid (glutamate, Glu),
glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu),
lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro),
serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and
valine (Val).
[0012] In certain embodiments of the present application, the
flavor composition comprises a dipeptide comprising a
.gamma.-glutamic acid (.gamma.Glu) residue and a second amino acid.
In certain embodiments, the second amino acid is a hydrophobic
amino acid residue. In certain embodiments, the hydrophobic amino
acid is selected from the group consisting of glycine (Gly),
alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile),
praline (Pro), phenylalanine (Phe), methionine (Met), tyrosine
(Tyr) and tryptophan (Trp). In certain embodiments, the second
amino acid residue is selected from the group consisting of alanine
(Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate,
Asp), cysteine (Cys), glutamine (GM), glutamic acid (glutamate,
Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine
(Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline
(Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine
(Tyr) and valine (Val).
[0013] In certain embodiments of the present application, the
flavor composition comprises a tripeptide comprising a
.gamma.-glutamic acid residue (.gamma.Glu) in combination with an
amino acid selected from the group consisting of a valine (Val),
leucine (Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro);
and a third amino acid. In certain embodiments, the third amino
acid is a hydrophobic amino acid residue. In certain embodiments,
the hydrophobic amino acid is selected from the group consisting of
glycine (Gly), alanine (Ala), valine (Val), leucine (Leu),
isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine
(Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments,
the third amino acid residue is selected from the group consisting
of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid
(aspartate, Asp), cysteine (Cys), glutamine (Gln), glutamic acid
(glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile),
leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe),
proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp),
tyrosine (Tyr) and valine (Val).
[0014] In certain embodiments of the application, the tripeptide
flavor composition comprises the amino acids pyroglutamic acid,
valine and leucine (pGlu-Val-Leu).
[0015] In certain embodiments of the application, the tripeptide
flavor composition comprises the amino acids pyroglutamic acid,
valine, and valine (pGlu-Val-Val).
[0016] In certain embodiments of the application, the tripeptide
flavor composition comprises the amino acids pyroglutamic acid,
valine, and cysteine (pGlu-Val-Cys).
[0017] In certain embodiments of the application, the dipeptide
flavor composition comprises the amino acids pyroglutamic acid and
valine (pGlu-Val).
[0018] In certain embodiments of the application, the peptide
flavor composition is selected from the group consisting of
Gln-Val-Leu, Glu-Val-Leu, pGlu-Phe, pGlu-Gly-Ala-Ile-Phe,
pGlu-Pro-Gln, pGlu-Pro-Ser, pGlu-Pro-Glu, pGlu-Pro,
pGlu-Val-Leu-Leu, pGlu-Leu-Leu, pGlu-Val-Gln, pGlu-Val-Glu,
pGlu-Val-Val-Val, pGlu-Val-Ile, pGlu-Val-Pro, pGlu-Val-Ala,
pGlu-Leu, pGlu-Val-Gly, .gamma.Glu-Val-Gly, .gamma.Glu-Val,
.gamma.Glu-Val-Leu, .gamma.Glu-Cys-Gly and combinations
thereof.
[0019] In certain embodiments, the present application provides
methods of modifying the taste and/or flavor of a food product,
which comprises providing a flavor composition, for example, a
peptide compound such as, but not limited to, a dipeptide compound,
a tripeptide compound, or combinations thereof, and admixing the
flavor composition with a food product.
[0020] In certain embodiments of the present application, the
flavor composition is admixed with a food product in an amount
effective to provide a clean salty taste, wherein the salty taste
is not associated with an umami taste. In certain embodiments, the
flavor composition is admixed with a food product in an amount
effective to increase or decrease a clean salty taste present in
the food product.
[0021] In certain embodiments of the present application, the
flavor composition is admixed with a food product in an amount
effective to provide an umami taste. In certain embodiments, the
flavor composition is admixed with a food product in an amount
effective to increase or decrease an umami taste present in the
food product.
[0022] In certain embodiments of the present application, the
flavor composition is admixed with a food product in an amount
effective to provide a bitter taste. In certain embodiments, the
flavor composition is admixed with a food product in an amount
effective to increase or decrease a bitter taste present in the
food product.
[0023] In certain embodiments of the present application, the
flavor composition is admixed with a food product in an amount
effective to provide an astringent mouthfeel. In certain
embodiments, the flavor composition is admixed with a food product
in an amount effective to increase or decrease an astringent
mouthfeel present in the food product.
[0024] In certain embodiments, the flavor composition is admixed
with a food product at a concentration of from about 0.1 to about
100 ppm (parts-per-million). In certain embodiments, the flavor
composition is admixed with a food product at a concentration of
from about 0.1 to about 50 ppm. In certain embodiments, the flavor
composition is admixed with a food product at a concentration of
from about 0.1 to about 10 ppm.
[0025] In certain embodiments, the flavor composition is admixed
with a food product at a concentration of from about 0.01 to about
100 ppb (parts-per-billion). In certain embodiments, the flavor
composition is admixed with a food product at a concentration of
from about 0.1 to about 50 ppb. In certain embodiments, the flavor
composition is admixed with a food product at a concentration of
from about 0.1 to about 10 ppb.
[0026] In certain embodiments, the flavor composition comprises a
pGlu-Val-Leu peptide, wherein the peptide is admixed with a food
product at a concentration of about 0.1 ppb, 0.5 ppb, 1 ppb, 10 ppb
or 40 ppb.
[0027] In certain embodiments, the flavor composition is admixed
with a food product at a concentration of from about 0.1 to about
100 ppt (parts-per-trillion). In certain embodiments, the flavor
composition is admixed with a food product at a concentration of
from about 0.1 to about 50 ppt. In certain embodiments, the flavor
composition is admixed with a food product at a concentration of
from about 0.1 to about 10 ppt.
[0028] In certain embodiments, the flavor composition is admixed
with a food product at a concentration of from about 0.0001 to
about 99.9% weight/weight (w/w). In certain embodiments, the flavor
composition is admixed with a food product at a concentration of
from about 0.0001 to about 1.0% w/w. In certain embodiments, the
flavor composition is admixed with a food product at a
concentration of from about 0.0001 to about 0.5% w/w.
[0029] In certain embodiments of the present application, the
flavor composition is admixed with a food product in an amount
effective to modulate, enhance or decrease the taste profile of an
edible composition.
[0030] In certain embodiments of the present application, the
flavor composition is admixed with a food product in an amount
effective to modulate, enhance or decrease the flavor profile of an
edible composition.
[0031] In certain embodiments of the present application, the
flavor composition is admixed with a food product in an amount
effective to modulate, enhance or decrease the texture profile of
an edible composition.
[0032] In certain embodiments of the present application, the
flavor composition is admixed with a food product comprising a
salt, for example, sodium chloride and/or potassium chloride,
wherein the flavor composition is admixed in an amount effective to
provide a clean salty taste while reducing the concentration of
salt in the food product. In other embodiments, the flavor
composition is admixed in an amount effective to provide a higher
intensity clean salty taste without increasing the concentration of
salt in the food product. While in still other embodiments the
flavor composition is admixed in an amount effective to provide a
clean salty taste where the concentration of salt in the food
product would be below the taste threshold needed to perceive
saltiness.
[0033] In certain embodiments of the present application, the
flavor composition is admixed with a food product in an amount
effective to increase a saltiness aftertaste.
[0034] In certain embodiments, the present application provides
methods of preparing a flavor composition. In certain embodiments,
the methods comprise hydrolyzing a food product source, for
example, cacao, wheat or soy, to produce a hydrolysate comprising
the flavor composition. In certain embodiments, the hydrolysate is
admixed with a food product.
[0035] In certain embodiments the flavor compositions of the
present application are prepared from a food product source that is
fractionated and/or extracted to form an enriched peptide
composition comprising the peptides of the present application.
[0036] In certain embodiments the flavor compositions of the
present application are prepared from a food product source that is
hydrolyzed and fractionated and/or extracted to form an enriched
peptide composition comprising the peptides of the present
application.
[0037] In certain embodiments, the methods of preparing a flavor
composition comprises synthesizing a peptide flavor composition
such as, but not limited to, a dipeptide flavor composition,
tripeptide flavor composition, or combinations thereof. In certain
embodiments, the synthesis methods are synthetic synthesis
methods.
[0038] The foregoing has outlined rather broadly the features and
technical advantages of the present application in order that the
detailed description that follows may be better understood.
Additional features and advantages of the application will be
described hereinafter which form the subject of the claims of the
application. It should be appreciated by those skilled in the art
that the conception and specific embodiment disclosed may be
readily utilized as a basis for modifying or designing other
structures for carrying out the same purposes of the present
application. It should also be realized by those skilled in the art
that such equivalent constructions do not depart from the spirit
and scope of the application as set forth in the appended claims.
The novel features which are believed to be characteristic of the
application, both as to its organization and method of operation,
together with further objects and advantages will be better
understood from the following description.
BRIEF DESCRIPTION OF THE DRAWINGS
[0039] FIGS. 1A-B shows a flow chart describing the chemosynthetic
steps (1A) and technological process (1B) of the method used for
preparing a pGlu-Val-Leu tripeptide as described in Example 2.
DETAILED DESCRIPTION
[0040] To date, there remains a need for a flavor modifier that can
provide a desired level of clean saltiness in various edible
compositions. Additionally, there remains a need for a flavor
modifier that can provide an umami taste without a salty taste, and
there remains a need for a flavor modifier that can provide an
umami taste at very low use levels. The present application relates
to flavor compositions that include at least one peptide compound.
In certain non-limiting embodiments, the peptide is a dipeptide,
tripeptide or combination thereof. The flavor compositions can be
used to enhance or modify the taste and/or flavor of various edible
compositions such as sweet goods and savory goods. The flavor
compositions can include combinations of compounds, and can be
added to edible compositions in various delivery system
formats.
I. Definitions
[0041] The terms used in this specification generally have their
ordinary meanings in the art, within the context of this invention
and in the specific context where each term is used. Certain terms
are discussed below, or elsewhere in the specification, to provide
additional guidance to the practitioner in describing the
compositions and methods of the invention and how to make and use
them.
[0042] As used herein, the use of the word "a" or "an" when used in
conjunction with the term "comprising" in the claims and/or the
specification may mean "one," but it is also consistent with the
meaning of "one or more," "at least one," and "one or more than
one." Still further, the terms "having," "including," "containing"
and "comprising" are interchangeable and one of skill in the art is
cognizant that these terms are open ended terms.
[0043] The term "about" or "approximately" means within an
acceptable error range for the particular value as determined by
one of ordinary skill in the art, which will depend in part on how
the value is measured or determined, i.e., the limitations of the
measurement system. For example, "about" can mean within 3 or more
than 3 standard deviations, per the practice in the art.
Alternatively, "about" can mean a range of up to 20%, preferably up
to 10%, more preferably up to 5%, and more preferably still up to
1% of a given value. Alternatively, particularly with respect to
biological systems or processes, the term can mean within an order
of magnitude, preferably within 5-fold, and more preferably within
2-fold, of a value.
[0044] As used herein, "taste" refers to a sensation caused by
activation or inhibition of receptor cells in a subject's taste
buds. In certain embodiments, taste can be selected from the group
consisting of sweet, sour, salt, bitter, kokumi and umami, In
certain embodiments, a taste is elicited in a subject by a
"tastant." In certain embodiments, a tastant is a synthetic
tastant. In certain embodiments, the tastant is prepared from a
natural source.
[0045] As used herein, "taste profile" refers to a combination of
tastes, such as, for example, one or more of a sweet, sour, salt,
bitter, kokumi and/or umami taste. In certain embodiments, a taste
profile is produced by one or more tastant that is present in a
composition at the same or different concentrations. In certain
embodiments, a taste profile refers to the intensity of a taste or
combination of tastes, for example, a sweet, sour, salt, bitter,
kokumi and/or umami taste, as detected by a subject or any assay
known in the art. In certain embodiments, modifying, changing or
varying the combination of tastants in a taste profile can change
the sensory experience of a subject.
[0046] As used herein, "flavor" refers to one or more sensory
stimuli, such as, for example, one or more of taste (gustatory),
smell (olfactory), touch (tactile) and temperature (thermal)
stimuli. The terms "flavor" and "aroma" are synonymous and are used
interchangeably. In certain non-limiting embodiments, the sensory
experience of a subject exposed to a flavor can be classified as a
characteristic experience for the particular flavor. For example, a
flavor can be identified by the subject as being, but not limited
to, a floral, citrus, berry, nutty, caramel, chocolate, peppery,
smoky, cheesy, meaty, etc. flavor As used herein, a flavor
composition can be selected from a liquid, dry powder, spray,
paste, suspension and any combination thereof. The flavor can be a
natural composition, an artificial composition, a nature identical,
or any combination thereof.
[0047] As used herein, "flavor profile" refers to a combination of
sensory stimuli, for example, tastes, such as sweet, sour, bitter,
salty, kokumi and/or umami tastes, and/or olfactory, tactile and/or
thermal stimuli. In certain embodiments, the flavor profile
comprises one or more flavors which contribute to the sensory
experience of a subject. In certain embodiments, modifying,
changing or varying the combination of stimuli in a flavor profile
can change the sensory experience of a subject.
[0048] As used herein, "texture profile" or "mouthfeel" refers to a
composition's physical and chemical interaction in the mouth. The
texture profile of a composition can include one or more texture,
such as, for example, but not limited to, astringency, hardness,
cohesiveness, viscosity, elasticity, adhesiveness, brittleness,
chewiness, gumminess, moisture content, grittiness, smoothness,
oiliness and greasiness. In certain embodiments, the texture
profile can comprise one or more texture characteristic in the same
or different intensities. In certain embodiments, the texture
profile can remain constant or change during a sensory experience,
for example, from initial perception of a composition on the
palate, to first bite, through mastication and finally, the act of
swallowing.
[0049] As used herein, "sensory experience" refers to a subject's
sensory perception of a taste, taste profile, flavor, flavor
profile or texture profile.
[0050] As used herein, "ppt" means parts-per-trillion and is a
weight relative parameter. A part-per-trillion is a picogram per
gram, such that a component that is present at 10 ppt is present at
10 picograms of the specific component per 1 gram of the aggregate
mixture.
[0051] As used herein, "ppb" means parts-per-billion and is a
weight relative parameter. A part-per-billion is a nanogram per
gram, such that a component that is present at 10 ppb is present at
10 nanograms of the specific component per 1 gram of the aggregate
mixture.
[0052] As used herein, "ppm" means parts-per-million and is a
weight relative parameter. A part-per-million is a microgram per
gram, such that a component that is present at 10 ppm is present at
10 micrograms of the specific component per 1 gram of the aggregate
mixture.
[0053] As used herein "admixing," for example, "admixing the
peptide flavor composition, dipeptide flavor composition,
tripeptide flavor composition, or combinations thereof of the
present application with a food product," refers to the process
where the flavor composition is mixed with or added to the
completed product or mixed with some or all of the components of
the product during product formation or some combination of these
steps. When used in the context of admixing the term "product"
refers to the product or any of its components. This admixing step
can include a process selected from the step of adding the flavor
composition to the product, spraying the flavor composition on the
product, coating the flavor composition on the product, suspending
the product in the flavor composition, painting the flavor
composition on the product, pasting the flavor composition on the
product, encapsulating the product with the flavor composition,
mixing the flavor composition with the product and any combination
thereof. The flavor composition can be a liquid, dry powder, spray,
paste, suspension and any combination thereof.
[0054] As used herein "food product" refers to an ingestible
product, such as, but not limited to, human food, animal (pet)
foods, and pharmaceutical compositions.
[0055] As used herein "flavor composition" refers to at least one
compound or biologically acceptable salt thereof that modulates,
including enhancing, multiplying, potentiating, decreasing,
suppressing, or inducing, the tastes, smells and/or flavors of a
natural or synthetic tastant, flavoring agent, taste profile,
flavor profile and/or texture profile in an animal or a human. In
certain embodiments, the flavor composition comprises a combination
of compounds or biologically acceptable salts thereof. In certain
embodiments, the flavor composition includes one or more
excipients.
[0056] As used herein "savory flavor" refers to a savory,
"mouth-watering," sensation. In certain embodiments, a savory
flavor is induced by one or more combination of umami tastants, for
example, MSG (monosodium glutamate) in an animal or a human.
[0057] In certain embodiments, "wet soup category" means wet/liquid
soups regardless of concentration or container, including frozen
soups. For the purpose of this definition "soup(s)" means a food
prepared from meat, poultry, fish, vegetables, grains, fruit and/or
other ingredients, cooked in a liquid which may include visible
pieces of some or all of these ingredients. It may be clear (as a
broth) or thick (as a chowder), smooth, pureed or chunky,
ready-to-serve, semi-condensed or condensed and may be served hot
or cold, as a first course or as the main course of a meal or as a
between meal snack (sipped like a beverage). Soup may be used as an
ingredient for preparing other meal components and may range from
broths (consomme) to sauces (cream or cheese-based soups).
[0058] As used herein, "dehydrated and culinary food category"
means: (i) Cooking aid products such as: powders, granules, pastes,
concentrated liquid products, including concentrated bouillon,
bouillon and bouillon like products in pressed cubes, tablets or
powder or granulated form, which are sold separately as a finished
product or as an ingredient within a product, sauces and recipe
mixes (regardless of technology); (ii) Meal solution products such
as: dehydrated and freeze dried soups, including dehydrated soup
mixes, dehydrated instant soups, dehydrated ready-to-cook soups,
dehydrated or ambient preparations of ready-made dishes, meals and
single serve entrees including pasta, potato and rice dishes; and
(iii) Meal embellishment products such as: condiments, marinades,
salad dressings, salad toppings, dips, breading, batter mixes,
shelf stable spreads, barbecue sauces, liquid recipe mixes,
concentrates, sauces or sauce mixes, including recipe mixes for
salad, sold as a finished product or as an ingredient within a
product, whether dehydrated, liquid or frozen.
[0059] As used herein, "beverage category" means beverages,
beverage mixes and concentrates, including but not limited to,
alcoholic and non-alcoholic ready to drink and dry powdered
beverages. Other examples of foods and beverages wherein compounds
according to the application may be incorporated included by way of
example carbonated and non-carbonated beverages, e.g., sodas, fruit
or vegetable juices, alcoholic and non-alcoholic beverages,
confectionary products, e.g., salad dressings, and other
condiments, cereal, and other breakfast foods, canned fruits and
fruit sauces and the like.
[0060] As used herein, "frozen food category" means chilled or
frozen food products. Non-limiting examples of food products of the
frozen food category include ice cream, impulse ice cream, single
portion dairy ice cream, single portion water ice cream, multi-pack
dairy ice cream, multi-pack water ice cream, take-home ice cream,
take-home dairy ice cream, ice cream desserts, bulk ice cream,
take-home water ice cream, frozen yoghurt, artisanal ice cream,
frozen ready meals, frozen pizza, chilled pizza, frozen soup,
frozen pasta, frozen processed red meat, frozen processed poultry,
frozen processed fish/seafood, frozen vegetables, frozen processed
vegetables, frozen meat substitutes, frozen potatoes, frozen bakery
products and frozen desserts.
[0061] As used herein, "snack food category" generally refers to
any food that can be a light informal meal including, but not
limited to sweet and savory snacks and snack bars. Examples of
snack foods include, but are not limited to, fruit snacks,
chips/crisps, extruded snacks, tortilla/corn chips, popcorn,
pretzels, nuts and other sweet and savory snacks. Examples of snack
bars include, but are not limited to granola/muesli bars, breakfast
bars, energy bars, fruit bars and other snack bars.
[0062] As used herein, "meat food product" refers generally to a
food product made by processing the edible remains of any dead
animal, including birds, fish, crustaceans, shellfish and mammals.
Meat food products include, without limitation, for example,
prepared beef, lamb, pork, poultry or seafood products. For
example, meat food products include bologna, frankfurters, sausage,
luncheon, deli slices, loaves, bacon, meatballs, fish sticks,
chicken fingers, and ground meats, e.g., meatloaf, meatballs and
hamburgers.
[0063] As used herein, "simulated meat food product" includes,
without limitation, for example, a meat alternative, meat analog,
soy burger, soy bologna, soy frankfurter, soy sausage, soy luncheon
loaves, soy bacon and soy meatball.
[0064] As used herein, "food product source" refers generally to
the raw products from which a food product is made. In certain
embodiments, the food product source is a vegetable, fruit or any
other plant material. In certain embodiments, the plant material is
cacao, cocoa beans, or cocoa liquor. In other embodiments, the food
product source comprises the remains of any dead animal, including
birds, fish, crustaceans, shellfish and mammals.
2. Peptide Compounds
[0065] The present application relates to flavor compositions that
include at least one peptide compound. In certain non-limiting
embodiments, the peptide is a dipeptide, tripeptide or combination
thereof. The flavor compositions can be used to enhance or modify
the taste or flavor of various edible compositions such as sweet
goods and savory goods. The flavor compositions can include
combinations of compounds, and can be added to edible compositions
in various delivery system formats.
[0066] In certain embodiments of the present application, the
flavor composition comprises a dipeptide comprising a pyroglutamic
acid residue (pGlu) and a second amino acid residue. In certain
embodiments the second amino acid is a hydrophobic amino acid
residue. In certain embodiments, the hydrophobic amino acid is
selected from the group consisting of glycine (Gly), alanine (Ala),
valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro),
phenylalanine (Phe), methionine (Met), tyrosine (Tyr) and
tryptophan (Trp). In certain embodiments, the second amino acid
residue is selected from the group consisting of alanine (Ala),
arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp),
cysteine (Cys), glutamine (Gln), glutamic acid (glutamate, Glu),
glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu),
lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro),
serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and
valine (Val).
[0067] In certain embodiments of the present application, the
flavor composition comprises a tripeptide comprising a pyroglutamic
acid (pGlu) residue in combination with an amino acid selected from
the group consisting of a valine (Val), leucine (Leu), isoleucine
(Ile), cysteine (Cys) and proline; and a third amino acid residue.
In certain embodiments the third amino acid is a hydrophobic amino
acid residue. In certain embodiments, the hydrophobic amino acid is
selected from the group consisting of glycine (Gly), alanine (Ala),
valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro),
phenylalanine (Phe), methionine (Met), tyrosine (Tyr) and
tryptophan (Trp). In certain embodiments, the third amino acid
residue is selected from the group consisting of alanine (Ala),
arginine (Arg), asparagine (Asn), aspartic acid (aspartate, Asp),
cysteine (Cys), glutamine (Gln), glutamic acid (glutamate, Glu),
glycine (Gly), histidine (His), isoleucine (Ile), leucine (Leu),
lysine (Lys), methionine (Met), phenylalanine (Phe), proline (Pro),
serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine (Tyr) and
valine (Val).
[0068] In certain embodiments of the present application, the
flavor composition comprises a dipeptide comprising a
.gamma.-glutamic acid (.gamma.Glu) residue and a second amino acid.
In certain embodiments, the second amino acid is a hydrophobic
amino acid residue. In certain embodiments, the hydrophobic amino
acid is selected from the group consisting of glycine (Gly),
alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile),
proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine
(Tyr) and tryptophan (Trp). In certain embodiments, the second
amino acid residue is selected from the group consisting of alanine
(Ala), arginine (Arg), asparagine (Asn), aspartic acid (aspartate,
Asp), cysteine (Cys), glutamine (Gln), glutamic acid (glutamate,
Glu), glycine (Gly), histidine (His), isoleucine (Ile), leucine
(Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline
(Pro), serine (Ser), threonine (Thr), tryptophan (Trp), tyrosine
(Tyr) and valine (Val).
[0069] In certain embodiments of the present application, the
flavor composition comprises a tripeptide comprising a
.gamma.-glutamic acid residue (.gamma.Glu) in combination with an
amino acid selected from the group consisting of a valine (Val),
leucine (Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro);
and a third amino acid. In certain embodiments, the third amino
acid is a hydrophobic amino acid residue. In certain embodiments,
the hydrophobic amino acid is selected from the group consisting of
glycine (Gly), alanine (Ala), valine (Val), leucine (Leu),
isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine
(Met), tyrosine (Tyr) and tryptophan (Trp). In certain embodiments,
the third amino acid residue is selected from the group consisting
of alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid
(aspartate, Asp), cysteine (Cys), glutamine (Gln), glutamic acid
(glutamate, Glu), glycine (Gly), histidine (His), isoleucine (Ile),
leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe),
proline (Pro), serine (Ser), threonine (Thr), tryptophan (Trp),
tyrosine (Tyr) and valine (Val).
[0070] In certain embodiments of the application, the tripeptide
flavor composition comprises the amino acids pyroglutamic acid,
valine and leucine (pGlu-Val-Leu). In certain embodiments, the
pGlu-Val-Leu tripeptide has a molecular weight of 341.41.
[0071] In certain embodiments, the tripeptide flavor composition
comprises the amino acids pyroglutamic acid, valine, and valine
(pGlu-Val-Val).
[0072] In certain embodiments, the tripeptide flavor composition
comprises the amino acids pyroglutamic acid, valine, and cysteine
(pGlu-Val-Cys).
[0073] In certain embodiments, the dipeptide flavor composition
comprises the amino acids pyroglutamic acid and valine
(pGlu-Val).
[0074] In certain embodiments of the application, the peptide
flavor composition is selected from the group consisting of
Gln-Val-Leu, Glu-Val-Leu, pGlu-Phe, pGlu-Gly-Ala-Ile-Phe,
pGlu-Pro-Gln, pGlu-Pro-Ser, pGlu-Pro-Glu, pGlu-Pro,
pGlu-Val-Leu-Leu, pGlu-Leu-Leu, pGlu-Val-Gln, pGlu-Val-Glu,
pGlu-Val-Val-Val, pGlu-Val-Ile, pGlu-Val-Pro, pGlu-Val-Ala,
pGlu-Leu, pGlu-Val-Gly, .gamma.Glu-Val-Gly, .gamma.Glu-Val,
.gamma.Glu-Val-Leu, .gamma.Glu-Cys-Gly and combinations
thereof.
[0075] In certain embodiments, the peptide compounds of the present
application comprise a salt of the peptide, for example, but not
limited to, an acetate salt, a TFA salt, or a formate salt. In
certain embodiments, the peptide salt comprises an anion (-) (for
example, but not limited to, Cl.sup.-, F.sup.-, Br.sup.-, O.sup.2-,
CO.sub.3.sup.2-, HCO.sub.3.sup.-, OH.sup.-, NO.sub.3.sup.-,
PO.sub.4.sup.3-, SO.sub.4.sup.2-, CH.sub.3COO.sup.-, HCOO.sup.-,
C.sub.2O.sub.4.sup.2- and CN.sup.-) bonded via an ionic bond with a
cation (+) (for example, but not limited to, Al.sup.3+, Ca.sup.2+,
Na.sup.+, K.sup.+, Cu.sup.2+, H.sup.+, Fe.sup.3+, Mg.sup.2+,
Ag.sup.+, NH.sub.4.sup.+, H.sub.3O.sup.+, Hg.sub.2.sup.2+). In
other embodiments, the peptide salt comprises a cation (+) bonded
via an ionic bond with an anion (-).
[0076] In certain embodiments, the ionic species of the peptide
salt act in conjunction with other ionic tastants to modify a
sensory impression of said tastants. For example, in some
embodiments, the peptide compound is combined with NaCl and/or KCl
to provide a salty taste impression that has a higher level of
intensity than a composition comprising NaCl and/or KCl in the
absence of the peptide.
[0077] In certain embodiments, the peptide compound can be combined
with a salt or salt mixture. The salt or salt mixture can comprise
inorganic, organic, monoatomic as well as polyatomic ions. In
certain embodiments, the salts are nontoxic and edible. In certain
embodiments, the salt or salt mixtures are inorganic salts, for
example, inorganic salts comprising halogen anions or phosphate
ions, alkali or earth alkali metal salts. In certain embodiments,
the salts are cationic salts such as, but not limited to, NaCl, KCI
and Na.sub.3PO.sub.4. In certain embodiments, the salts are anionic
salts such as, but not limited to acetate salt, TFA salt, and
formate salt.
3. Flavor Compositions
[0078] The flavor compositions of the present application can be
used to enhance or modify the sensory experience of various edible
compositions such as sweet goods and savory goods. The flavor
compositions can include combinations of compounds, and can be
added to edible compositions in various delivery system
formats.
[0079] In certain embodiments, the application relates to methods
for modulating the savory flavor of an edible product comprising:
a) providing at least one comestible food product, or a precursor
thereof, and b) combining the comestible food product or precursor
thereof with at least a salty, umami, bitter, astringent and/or
savory flavor modulating amount of at least one flavor composition,
or any of its subgenuses, for example, one or more peptide
compound, such as a dipeptide compound and/or a tripeptide
compound, or a comestibly acceptable salt thereof, so as to form a
modified edible food product.
[0080] In certain embodiments, the flavor compositions of the
present application can enhance the salty taste, umami taste,
bitter taste, astringent mouthfeel and/or savory flavor of a food
product, such as, for example, an edible composition including pet
foods, pharmaceutical compositions and human foods, such as soup, a
confection, and/or a snack food. In certain embodiments, the flavor
compositions of the present application can be used to modify,
enhance or decrease the salty taste, umami taste, bitter taste,
astringent mouthfeel and/or savory flavor of one or more of the
following subgenuses of comestible compositions: confectioneries,
bakery products, ice creams, dairy products, savory snacks, snack
bars, meal replacement products, ready meals, soups, pastas,
noodles, canned foods, frozen foods, dried foods, chilled foods,
oils and fats, baby foods, or spreads, or a mixture thereof.
[0081] In certain embodiments of the application, an edible
composition can be produced that contains a sufficient amount of at
least one flavor composition, or its various subgenuses described
herein, for example a peptide compound, such as a dipeptide
compound and/or a tripeptide compound, to produce a composition
having the desired flavor, taste and/or mouthfeel characteristics
such as "salty" and/or "umami" and/or "savory" and/or "bitter"
and/or "astringent" characteristic.
[0082] In certain embodiments, at least a salty taste and/or savory
flavor modulating amount of one or more of the flavor compositions
of the present application can be added to the edible food product,
so that the salty taste and/or savory flavor modified edible food
product has an increased or decreased salty taste and/or savory
flavor as compared to the edible food product prepared without the
flavor composition, as determined by human beings or animals in
general, or in the case of formulation testing, as determined by a
taste panel of at least five human taste testers, via procedures
known in the art.
[0083] In certain embodiments of the present application, the
flavor composition is added to a food product in an amount
effective to provide a clean salty taste. In certain embodiments,
the salty taste is not associated with an umami taste. In certain
embodiments of the present application, the flavor composition is
added to a food product in an amount effective to increase a
saltiness aftertaste.
[0084] In certain embodiments of the application, an edible
composition can be produced that contains a sufficient amount of at
least one flavor composition, or its various subgenuses described
herein, for example a peptide compound, such as a dipeptide
compound and/or a tripeptide compound, to produce a composition
having the desired flavor or taste characteristics such as an
"umami" taste.
[0085] In certain embodiments, at least an umami taste modulating
amount of one or more of the flavor compositions of the present
application can be added to the edible food product, so that the
umami taste modified edible food product has an increased or
decreased umami taste as compared to the edible food product
prepared without the flavor composition, as determined by human
beings or animals in general, or in the case of formulation
testing, as determined by a taste panel of at least five human
taste testers, via procedures known in the art.
[0086] In certain embodiments of the present application, the
flavor composition is added to a food product in an amount
effective to provide an umami taste.
[0087] In certain embodiments of the application, an edible
composition can be produced that contains a sufficient amount of at
least one flavor composition, or its various subgenuses described
herein, for example a peptide compound, such as a dipeptide
compound and/or a tripeptide compound, to produce a composition
having the desired flavor or taste characteristics such as a
"bitter" taste.
[0088] In certain embodiments, at least a bitter taste modulating
amount of one or more of the flavor compositions of the present
application can be added to the edible food product, so that the
bitter taste modified edible food product has an increased or
decreased bitter taste as compared to the edible food product
prepared without the flavor composition, as determined by human
beings or animals in general, or in the case of formulation
testing, as determined by a taste panel of at least five human
taste testers, via procedures known in the art.
[0089] In certain embodiments of the present application, the
flavor composition is added to a food product in an amount
effective to provide a bitter taste.
[0090] In certain embodiments, the peptide compounds of the present
application provide a sour taste to a chocolate confection. In
certain embodiments, the peptide compounds are admixed with a
chocolate confectionary to provide an acetic acid sourness
characteristic to the chocolate confectionery. In certain
embodiments, the acetic acid sourness is an acetic acid sourness
characteristic associated with chocolate confectionery products
made from fully fermented cocoa beans sourced from West Africa.
[0091] In certain embodiments, adding peptide compounds of the
present application to chocolate confectionery products made from
cacao and/or cocoa beans that have been sourced from West Africa
but under-fermented, or from cacao and/or cocoa beans that have
been sourced from other geographies, provides the same taste and
flavor profiles as chocolate confectionery made from fully
fermented West African cocoa beans.
[0092] In certain embodiments, the flavor composition, or any of
its subgenuses, for example, a peptide compound, such as a
dipeptide compound and/or a tripeptide compound, or a comestibly
acceptable salt thereof, of the present application, can be
combined with an edible composition in an amount effective to
modify, enhance or otherwise alter a taste or taste profile of the
edible composition. The modification can include, for example, an
increase or decrease in one or more of a sweet, sour, salty,
bitter, kokumi and/or umami taste of the composition.
[0093] In certain embodiments, the flavor composition, or any of
its subgenuses, for example, a peptide compound, such as a
dipeptide compound and/or a tripeptide compound, or a comestibly
acceptable salt thereof, of the present application, can be
combined with an edible composition in an amount effective to
modify, enhance or otherwise alter a flavor or flavor profile of
the edible composition. The modification can include, for example,
an increase or decrease in the perception of one or more sensory
stimuli, such as, for example, one or more of taste (gustatory),
smell (olfactory), touch (tactile) and temperature (thermal).
[0094] In certain embodiments, the flavor composition, or any of
its subgenuses, for example, a peptide compound, such as a
dipeptide compound and/or a tripeptide compound, or a comestibly
acceptable salt thereof, of the present application, can be
combined with an edible composition in an amount effective to
modify, enhance or otherwise alter a texture profile of the edible
composition. The texture benefit can include, for example, an
increased clean mouthfeel sensory attribute. In certain
embodiments, admixing the peptide compounds of the present
application with a chocolate confectionary reduces a fatty
mouthcoating texture.
[0095] In certain embodiments of the application, an edible
composition can be produced that contains a sufficient amount of at
least one flavor composition, or its various subgenuses described
herein, for example a peptide compound, such as a dipeptide
compound and/or a tripeptide compound, to produce a composition
having the desired flavor or taste characteristics such as an
"astringent" mouthfeel.
[0096] In certain embodiments, at least an astringent mouthfeel
modulating amount of one or more of the flavor compositions of the
present application can be added to the edible food product, so
that the astringent mouthfeel modified edible food product has an
increased or decreased astringent mouthfeel as compared to the
edible food product prepared without the flavor composition, as
determined by human beings or animals in general, or in the case of
formulation testing, as determined by a taste panel of at least
five human taste testers, via procedures known in the art.
[0097] In certain embodiments of the present application, the
flavor composition is added to a food product in an amount
effective to provide an astringent mouthfeel.
[0098] The concentration of flavor composition admixed with an
edible food product to modulate or improve the flavor of the edible
food product or composition can vary dependent on variables, such
as, for example, the specific type of edible composition, what
salty, umami, bitter, astringent and/or savory compounds are
already present in the edible food product and the concentrations
thereof, the amount of MSG already present in the food product, and
the enhancer effect of the particular flavor composition on such
salty, umami, bitter, astringent and/or savory compounds.
[0099] In certain embodiments, admixing the flavor compositions of
the present application with an edible food product modulates, for
example, induces, enhances or inhibits, the salty taste, umami
taste, bitter taste, astringent mouthfeel and/or savory flavor (or
other taste or flavor properties) of other natural or synthetic
salty tastants, umami tastants, bitter tastants, astringent
flavorant and/or savory flavorants, for example, NaCl and/or
MSG.
[0100] A broad range of concentrations of the flavor compositions
can be employed to provide such salty taste, umami taste, bitter
taste, astringent mouthfeel and/or savory flavor modification. In
certain embodiments of the present application, the flavor
composition is admixed with a food product wherein the flavor
composition is present in an amount of from about 0.001 to about
500 ppt, or from about 0.005 to about 250 ppt, or from about 0.01
to about 200 ppt, or from about 0.05 to about 150 ppt, or from
about 0.1 to about 100 ppt, or from about 0.5 to about 50 ppt.
[0101] In certain embodiments of the present application, the
flavor composition is admixed with a food product wherein the
flavor composition is present in an amount of from about 0.001 to
about 500 ppb, or from about 0.005 to about 250 ppb, or from about
0.01 to about 200 ppb, or from about 0.05 to about 150 ppb, or from
about 0.1 to about 100 ppb, or from about 0.5 to about 50 ppb.
[0102] In certain embodiments, the flavor composition is admixed
with a food product at a concentration of from about 0.01 to about
100 ppb, or from about 0.1 to about 80 ppb, or from about 0.1 to
about 50 ppb, or from about 0.5 to about 40 ppb, or from about 1 to
about 30 ppb, or from about 5 to about 20 ppb. In certain
embodiments, the flavor composition is admixed with a food product
at a concentration of from about 0.1 to about 10 ppb.
[0103] In certain embodiments, the flavor composition comprises a
peptide of the present application, wherein the peptide is admixed
with a food product at a concentration of about 0.1 ppb, 0.5 ppb, 1
ppb, 10 ppb or 40 ppb. In certain embodiments, the peptide is a
pGlu-Val-Leu peptide.
[0104] In certain embodiments, the range of concentrations can
include from about 30 ppb to about 100 ppb, less than 100 ppb, at
least 30 ppb, and from about 30 ppb to about 1% w/w by weight of
the edible composition.
[0105] In certain embodiments, the flavor composition is admixed
with a food product in an amount effective to increase the salt
perception of a salt reference by about 1 to about 10 fold, or from
about 1.25 to about 8 fold, or from about 1.5 to about 6 fold, or
from about 1.75 to about 4 fold, or from about 2 to about 2.5 fold.
In certain embodiments, the food product comprises the salt
reference. In certain embodiments, the salt reference is the salt
perception of the food product prior to admixing the food product
with the flavor composition.
[0106] In certain embodiments of the present application, the
flavor composition is admixed with a food product wherein the
flavor composition is present in an amount of from between about
0.1 to about 100 ppb.
[0107] In certain embodiments of the present application, the
flavor composition is admixed with a food product wherein the
flavor composition is present in an amount of from about 0.001 ppm
to 100 ppm, or narrower alternative ranges from about 0.1 ppm to
about 10 ppm, from about 0.01 ppm to about 30 ppm, from about 0.05
ppm to about 15 ppm, from about 0.1 ppm to about 5 ppm, or from
about 0.1 ppm to about 3 ppm.
[0108] In certain embodiments of the present application, the
flavor composition is admixed with a food product wherein the
flavor composition is present in an amount of from about 0.0000001
to about 99.999% weight/weight (w/w), or from about 0.00005 to
about 75% w/w, or from about 0.0001 to about 50% w/w, or from about
0.0005 to about 25% w/w, or from about 0.001 to about 10% w/w, or
from about 0.005 to about 5% w/w of the food product.
[0109] In certain embodiments, the peptide compounds of the present
application are blended together in various ratios or are blended
together with other compounds to form various flavor compositions.
In certain embodiments, the peptide compounds that are blended are
peptides, such as for example, dipeptides, tripeptides, and/or
combinations thereof. In certain embodiments, the peptide compounds
and other compounds are blended together, wherein each of the
peptide compounds and other compounds are present in an amount of
from about 0.0000001 to about 99.999% weight/weight (w/w), or from
about 0.00005 to about 75% w/w, or from about 0.0001 to about 50%
w/w, or from about 0.0005 to about 25% w/w, or from about 0.001 to
about 10% w/w, or from about 0.005 to about 5% w/w of the flavor
composition.
[0110] In certain embodiments, the peptides that are blended
together in various ratios or are blended together with other
compounds to form various flavor compositions, are peptide
compounds, for example dipeptide and/or tripeptide compounds, of
the present application. In certain embodiments, the flavor
composition comprises one or more peptide compound in combination
with one or more additional compound with similar solubilities as
the peptide compounds. Table I below provides non-limiting examples
of flavor compositions comprising peptides, such as tripeptide
and/or dipeptide compounds in combination with other additional
compounds.
TABLE-US-00001 TABLE 1 Flavor Compositions Fl. 1 Fl. 2 Fl. 3 Fl. 4
Fl. 5 Fl. 6 Fl. 7 Fl. 8 Ingredient % w/w % w/w % w/w % w/w % w/w %
w/w % w/w % w/w pGlu-Val-Leu 0.0005-0.5 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0.00001-0.0001 0.00007-0.0007 pGlu-Val-Val
0-99.999 0.005-5 0-99.999 0.003-0.005 0-99.999 0.0001-0.001
0-99.999 0-99.999 pGlu-Val 0-99.999 0-99.999 0.0001-0.00001
0-99.999 0.0005-0.005 0-9.999 0-99.999 0-99.999 Gln-Val-Leu
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 Glu-Val-Leu 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 pGlu-Phe 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 pGlu-Gly-Ala-Ile-Phe
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 pGlu-Pro-Gln 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 pGlu-Pro-Ser 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 pGlu-Pro-Glu 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
pGlu-Pro 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 pGlu-Val-Leu-Leu 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 pGlu-Leu-Leu 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
pGlu-Val-Gln 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 pGlu-Val-Glu 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 pGlu-Val-Val-Val 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
pGlu-Val-Ile 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 pGlu-Val-Pro 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 pGlu-Val-Ala 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 pGlu-Leu
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 pGlu-Val-Gly 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 .gamma.Glu-Val-Gly 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
.gamma.Glu-Val 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 .gamma.Glu-Val-Leu 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 pGlu-Val-Cys
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 .gamma.Glu-Cys-Gly 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 Hydrolyzed cocoa powder
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 Hydrolyzed wheat protein 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 Hydrolyzed soy protein
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 Vanilla Extract 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 10-18 0-99.999 0-99.999 Ethyl vanillin 0-99.999 0-99.999
0-99.999 0-99.999 12-16 0-99.999 0-99.999 0-99.999 Ethyl maltol
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 Isoamyl acetate 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 2-3 0-99.999 Ethyl acetate 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 Furaneol
0-99.999 0-99.999 0-99.999 0-99.999 5-8 0-99.999 0-99.999 0-99.999
Myrcene 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 1-2
0-99.999 Linalool 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 1-3
0-99.999 0-99.999 Citral 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 Geraniol 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 1-3 0-99.999 0-99.999 NaCl 99.5-99.9995
0-99.999 2.5-5 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 KCl
0-99.999 99.5-99.9995 0-99.999 2.5-5 0-99.999 0-99.999 0-99.999
0-99.999 Garlic flavor 0-99.999 0-99.999 14-18 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 Onion flavor 0-99.999 0-99.999 0-99.999
12-15 0-99.999 0-99.999 0-99.999 0-99.999 Beef Flavor 0-99.999
0-99.999 70-80 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 Chicken
flavor 0-99.999 0-99.999 0-99.999 65-75 0-99.999 0-99.999 0-99.999
0-99.999 Acetic acid 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 Butyric acid 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 6-8 0-99.999 0-99.999 Citric acid 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 95-98 42-48 Lactic
acid 0-99.999 0-99.999 0-99.999 0-99.999 50-65 70-80 0-99.999
0-99.999 Malic acid 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 28-32 Tartaric acid 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999 0-99.999 0-99.999 20-25 Other base flavor
compounds 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999 0-99.999
0-99.999 0-99.999
4. Delivery Systems
[0111] In certain embodiments, the flavor compositions of the
present application can be incorporated into a delivery system for
use in edible compositions. In certain embodiments, the composition
will comprise another flavor or taste modifier such as a salty,
umami, bitter, astringent and/or savory tastant. Delivery systems
can be liquid or solid, aqueous or non-aqueous. Delivery systems
are generally adapted to suit the needs of the flavor composition
and/or the edible composition into which the flavor composition
will be incorporated.
[0112] The flavoring compositions can be employed in liquid form,
dried form, and/or solid form. When used in dried form, suitable
drying means such as spray drying can be used. Alternatively, a
flavoring composition can be encapsulated or absorbed onto water
soluble materials, including but not limited to materials such as
cellulose, starch, sugar, maltodextrin, gum arabic and so forth.
The actual techniques for preparing such dried forms are well-known
in the art, and can be applied to the presently disclosed subject
matter.
[0113] The flavoring compositions of the presently disclosed
subject matter can be used in many distinct physical forms well
known in the art to provide an initial burst of taste, flavor
and/or texture; and/or a prolonged sensation of taste, flavor
and/or texture. Without being limited thereto, such physical forms
include free forms, such as spray dried, powdered, and beaded
forms, and encapsulated forms, and mixtures thereof.
[0114] In specific embodiments, as noted above, encapsulation
techniques can be used to modify the flavor systems. In certain
embodiments, flavor compounds, flavor components, or the entire
flavor system can be fully or partially encapsulated. Encapsulating
materials and/or techniques can be selected to determine the type
of modification of the flavor system.
[0115] In specific embodiments, the encapsulating materials and/or
techniques are selected to improve the stability of the flavor
compounds, flavor components, or flavor systems; while in other
embodiments the encapsulating materials and/or techniques are
selected to modify the release profile of the flavor compounds,
flavor components, or flavor systems.
[0116] Suitable encapsulating materials can include, but are not
limited to, hydrocolloids such as alginates, pectins, agars, guar
gums, celluloses, and the like, proteins, polyvinyl acetate,
polyethylene, crosslinked polyvinyl pyrrolidone,
polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates,
ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol
esters, methacrylicacid-co-methylmethacrylate,
ethylene-vinylacetate (EVA) copolymer, and the like, and
combinations thereof. Suitable encapsulating techniques can
include, but are not limited to, spray coating, spray drying, spray
chilling, absorption, adsorption, inclusion complexing (e.g.,
creating a flavor/cyclodextrin complex), coacervation, fluidized
bed coating, or other process can be used to encapsulate an
ingredient with an encapsulating material.
[0117] Encapsulated delivery systems for flavoring agents or
sweetening agents contain a hydrophobic matrix of fat or wax
surrounding a sweetening agent or flavoring agent core. The fats
can be selected from any number of conventional materials such as
fatty acids, glycerides or poly glycerol esters, sorbitol esters,
and mixtures thereof. Examples of fatty acids include but are not
limited to hydrogenated and partially hydrogenated vegetable oils
such as palm oil, palm kernel oil, peanut oil, rapeseed oil, rice
bran oil, soybean oil, cottonseed oil, sunflower oil, safflower
oil, and mixtures thereof. Examples of glycerides include but are
not limited to monoglycerides, diglycerides, and triglycerides.
[0118] Waxes useful can be chosen from the group consisting of
natural and synthetic waxes, and mixtures thereof. Non-limiting
examples include paraffin wax, petrolatum, carbowax,
microcrystalline wax, beeswax, carnauba wax, candellila wax,
lanolin, bayberry wax, sugarcane wax, spermaceti wax, rice bran
wax, and mixtures thereof.
[0119] The fats and waxes can be use individually or in combination
in amounts varying from about 10 to about 70%, and alternatively in
amounts from about 30 to about 60%, by weight of the encapsulated
system. When used in combination, the fat and wax are preferably
present in a ratio from about 70:10 to 85:15, respectively.
[0120] Typical encapsulated flavor compositions, flavoring agent or
sweetening agent delivery systems are disclosed in U.S. Pat. Nos.
4,597,970 and 4,722,845, the disclosures of which are incorporated
herein by reference in their entireties.
[0121] Liquid delivery systems can include, but are not limited to,
systems with a dispersion of peptide compound(s) or the flavor
compositions of the present application, such as in carbohydrate
syrups and/or emulsions. Liquid delivery systems can also include
extracts where the peptide compound(s) and/or the flavor
compositions are solubilized in a solvent. Solid delivery systems
can be created by spray drying, spray coating, spray chilling,
fluidized bed drying, absorption, adsorption, coacervation,
complexation, or any other standard technique. In some embodiments,
the delivery system can be selected to be compatible with or to
function in the edible composition. In some embodiments, the
delivery system will include an oleaginous material such as a fat
or oil. In some embodiments, the delivery system will include a
confectionery fat such as cocoa butter, a cocoa butter replacer, a
cocoa butter substitute, or a cocoa butter equivalent.
[0122] When used in dried form, suitable drying means such as spray
drying may be used. Alternatively, a flavoring composition may be
adsorbed or absorbed onto substrates such as water soluble
materials, such as cellulose, starch, sugar, maltodextrin, gum
arabic and so forth or may be encapsulated. The actual techniques
for preparing such dried forms are well known in the art.
5. End Product Systems
[0123] The flavoring compositions of the present disclosed subject
matter can be used in a wide variety of ingestible vehicles.
Non-limiting examples of suitable ingestible vehicles include
chewing gum compositions, hard and soft confections, dairy
products, beverage products including juice products and soft
drinks, pharmaceuticals, bakery goods, frozen foods, food products
and food categories described herein. The combination of the
flavoring composition of the presently disclosed subject matter
together with an ingestible vehicle and optional ingredients, when
desired, provides a flavoring agent that possesses unexpected
taste, flavor and/or texture value and imparts, for example, a
salty, umami, bitter, astringent and/or savory sensory
experience.
[0124] In the method for flavoring an ingestible composition of the
presently disclosed subject matter, the ingestible composition is
prepared by admixing the flavoring agent in an ingestible vehicle,
together with any optional ingredients, to form a uniform mixture.
The final compositions are readily prepared using standard methods
and apparatus generally known by those skilled in the corresponding
arts, such as confectionary arts. The apparatus useful in
accordance with the presently disclosed subject matter comprises
mixing apparatus well known in the art, and therefore the selection
of the specific apparatus will be apparent to the artisan.
[0125] In certain embodiments, the present application relates to
the modified edible food products produced by the methods disclosed
herein. In certain embodiments, the food products can be produced
by processes for producing comestible products well known to those
of ordinary skill in the art, especially if such compositions
comprise NaCl and/or MSG, wherein the flavor composition of the
present application is employed as a salty tastant, umami tastant,
bitter tastant, astringent flavorant and/or savory flavorant
enhancer for the NaCl and/or MSG present in the food product.
[0126] The flavor composition and its various subgenuses can be
combined with or applied to a comestible or medicinal products or
precursor thereof in any of innumerable ways known to cooks the
world over, or producers of comestible or medicinal products. For
example, the flavor compositions can be dissolved in or dispersed
in one of many known comestibly acceptable liquids, solids, or
other carriers, such as water at neutral, acidic, or basic pH,
fruit or vegetable juices, vinegar, marinades, beer, wine, natural
water/fat emulsions such as milk or condensed milk, whey or whey
products, edible oils and shortenings, fatty acids, certain low
molecular weight oligomers of propylene glycol, glyceryl esters of
fatty acids, and dispersions or emulsions of such hydrophobic
substances in aqueous media, salts such as sodium chloride,
vegetable flours, solvents such as ethanol, solid edible diluents
such as vegetable powders or flours, and the like, and then
combined with precursors of the comestible or medicinal products,
or applied directly to the comestible or medicinal products.
[0127] In certain embodiments, the flavor compositions of the
present application can be admixed with foods, beverages and other
comestible compositions wherein savory compounds, especially NaCl,
MSG, inosine monophosphate (IMP), or guanosine monophosphate (GMP)
are conventionally utilized. These compositions include
compositions for human and animal consumption, for example, food or
drinks (liquids) for consumption by agricultural animals, pets and
zoo animals. Those of ordinary skill in the art of preparing and
selling comestible compositions (i.e. edible foods or beverages, or
precursors or flavor modifiers thereof) are well aware of a large
variety of classes, subclasses and species of the comestible
compositions, and utilize well-known and recognized terms of art to
refer to those comestible compositions while endeavoring to prepare
and sell various of those comestible compositions. Such a list of
terms of art is enumerated below, and it is specifically
contemplated hereby that the flavor compositions of the present
application can be used to modify or enhance the salty taste, umami
taste, bitter taste, astringent mouthfeel and/or savory flavor of
the following list edible compositions, either singly or in all
reasonable combinations or mixtures thereof.
[0128] In certain embodiments, the food products to which the
flavor compositions of the present application are admixed with
comprise, by way of example, the wet soup category, the dehydrated
and culinary food category, the beverage category, the frozen food
category, the snack food category, and seasonings or seasoning
blends, described herein.
[0129] In other embodiments, the flavor compositions of the present
application are admixed with one or more confectioneries, chocolate
confectionery, tablets, countlines, bagged selfmies/softlines,
boxed assortments, standard boxed assortments, twist wrapped
miniatures, seasonal chocolate, chocolate with toys, allsorts,
other chocolate confectionery, mints, standard mints, power mints,
boiled sweets, pastilles, gums, jellies and chews, toffees,
caramels and nougat, medicated confectionery, lollipops, liquorice,
other sugar confectionery, gum, chewing gum, sugarised gum,
sugar-free gum, functional gum, bubble gum, bread,
packaged/industrial bread, unpackaged/artisanal bread, pastries,
cakes, packaged/industrial cakes, unpackaged/artisanal cakes,
cookies, chocolate coated biscuits, sandwich biscuits, filled
biscuits, savory biscuits and crackers, bread substitutes,
breakfast cereals, rte cereals, family breakfast cereals, flakes,
muesli, other rte cereals, children's breakfast cereals, hot
cereals, ice cream, impulse ice cream, single portion dairy ice
cream, single portion water ice cream, multi-pack dairy ice cream,
multi-pack water ice cream, take-home ice cream, take-home dairy
ice cream, ice cream desserts, bulk ice cream, take-home water ice
cream, frozen yoghurt, artisanal ice cream, dairy products, milk,
fresh/pasteurized milk, full fat fresh/pasteurized milk, semi
skimmed fresh/pasteurized milk, long-life/uht milk, full fat long
life/uht milk, semi skimmed long life/uht milk, fat-free long
life/uht milk, goat milk, condensed/evaporated milk, plain
condensed/evaporated milk, flavored, functional and other condensed
milk, flavored milk drinks, dairy only flavored milk drinks,
flavored milk drinks with fruit juice, soy milk, sour milk drinks,
fermented dairy drinks, coffee whiteners, powder milk, flavored
powder milk drinks, cream, cheese, processed cheese, spreadable
processed cheese, unspreadable processed cheese, unprocessed
cheese, spreadable unprocessed cheese, hard cheese, packaged hard
cheese, unpackaged hard cheese, yoghurt, plain/natural yoghurt,
flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking
yoghurt, regular drinking yoghurt, probiotic drinking yoghurt,
chilled and shelf-stable desserts, dairy-based desserts, soy-based
desserts, chilled snacks, fromage frais and quark, plain fromage
frais and quark, flavored fromage frais and quark, savory fromage
frais and quark, sweet and savory snacks, fruit snacks,
chips/crisps, extruded snacks, tortilla/corn chips, popcorn,
pretzels, nuts, other sweet and savory snacks, snack bars, granola
bars, breakfast bars, energy bars, fruit bars, other snack bars,
meal replacement products, slimming products, convalescence drinks,
ready meals, canned ready meals, frozen ready meals, dried ready
meals, chilled ready meals, dinner mixes, frozen pizza, chilled
pizza, soup, canned soup, dehydrated soup, instant soup, chilled
soup, uht soup, frozen soup, pasta, canned pasta, dried pasta,
chilled/fresh pasta, noodles, plain noodles, instant noodles,
cups/bowl instant noodles, pouch instant noodles, chilled noodles,
snack noodles, canned food, canned meat and meat products, canned
fish/seafood, canned vegetables, canned tomatoes, canned beans,
canned fruit, canned ready meals, canned soup, canned pasta, other
canned foods, frozen food, frozen processed red meat, frozen
processed poultry, frozen processed fish/seafood, frozen processed
vegetables, frozen meat substitutes, frozen potatoes, oven baked
potato chips, other oven baked potato products, non-oven frozen
potatoes, frozen bakery products, frozen desserts, frozen ready
meals, frozen pizza, frozen soup, frozen noodles, other frozen
food, dried food, dessert mixes, dried ready meals, dehydrated
soup, instant soup, dried pasta, plain noodles, instant noodles,
cups/bowl instant noodles, pouch instant noodles, chilled food,
chilled processed meats, chilled fish/seafood products, chilled
processed fish, chilled coated fish, chilled smoked fish, chilled
lunch kit, chilled ready meals, chilled pizza, chilled soup,
chilled/fresh pasta, chilled noodles, oils and fats, olive oil,
vegetable and Seed oil, cooking fats, butter, margarine, spreadable
oils and fats, functional spreadable oils and fats, sauces,
dressings and condiments, tomato pastes and purees, bouillon/stock
cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs
and spices, fermented sauces, soy based sauces, pasta sauces, wet
sauces, dry sauces/powder mixes, ketchup, mayonnaise, regular
mayonnaise, mustard, salad dressings, regular salad dressings, low
fat salad dressings, vinaigrettes, dips, pickled products, other
sauces, dressings and condiments, baby food, milk formula, standard
milk formula, follow-on milk formula, toddler milk formula,
hypoallergenic milk formula, prepared baby food, dried baby food,
other baby food, spreads, jams and preserves, honey, chocolate
spreads, nut-based spreads, and yeast-based spreads.
5.1 Sweet Goods
5.1.1 Chewing Gum
[0130] The flavor systems can be used in sugarless gum formulations
and can also be used in a sugar chewing gum. The flavor systems can
be used in either regular chewing gum or bubble gum. Various
specifics of chewing gum compositions are disclosed in U.S. Pat.
No. 6,899,911, the disclosure of which is incorporated herein by
reference in its entirety.
[0131] The chewing gum composition of the presently disclosed
subject matter follows the general pattern outlined below. In
general, a chewing gum composition typically contain a chewable gum
base portion which is essentially free of water and is
water-insoluble, a water-soluble bulk portion and flavors which are
typically water insoluble. The water-soluble portion dissipates
with a portion of the flavor over a period of time during chewing.
The gum base portion is retained in the mouth throughout the
chew.
[0132] The insoluble gum base generally comprises elastomers,
elastomer solvents, plasticizers, waxes, emulsifiers and inorganic
fillers. Plastic polymers, such as polyvinyl acetate, which behave
somewhat as plasticizers, are also often included. Other plastic
polymers that can be used include polyvinyl laureate, polyvinyl
alcohol and polyvinyl pyrrolidone.
[0133] Elastomers can include polyisobutylene, butyl rubber,
(isobutylene-isoprene copolymer) and styrene butadiene rubber, as
well as natural latexes such as chicle. Elastomer solvents are
often resins such as terpene resins. Plasticizers, sometimes called
softeners, are typically fats and oils, including tallow,
hydrogenated and partially hydrogenated vegetable oils, and cocoa
butter. Commonly employed waxes include paraffin, microcrystalline
and natural waxes such as beeswax and carnauba. Microcrystalline
waxes, especially those with a high degree of crystallinity, can be
considered bodying agents or textural modifiers.
[0134] According to the preferred embodiment of the presently
disclosed subject matter, the insoluble gum base constitutes
between about 5% to about 95% by weight of the gum. More preferably
the insoluble gum base comprises between 10% and 50% by weight of
the gum and most preferably about 20% to 35% by weight of the
gum.
[0135] The gum base typically also includes a filler component. The
filler component can be calcium carbonate, magnesium carbonate,
talc, dicalcium phosphate or the like. The filler can constitute
between about 5% and about 60% by weight of the gum base.
Preferably the filler comprises about 5% to 50% by weight of the
gum base.
[0136] Gum bases typically also contain softeners including
glycerol monostearate and glycerol triacetate. Gum bases can also
contain optional ingredients such as antioxidants, colors, and
emulsifiers. The presently disclosed subject matter contemplates
employing any commercially acceptable gum base.
[0137] The water-soluble portion of the chewing gum can further
comprise softeners, sweeteners, flavors, physiological cooling
agents and combinations thereof. The sweeteners often fulfill the
role of bulking agents in the gum. The bulking agents typically
comprise about 5% to about 95% of the gum composition.
[0138] Softeners are added to the chewing gum in order to optimize
the chewability and mouth feel of the gum. Softeners, also known in
the art as plasticizers or plasticizing agents, generally
constitute between about 0.5% to about 15% of the chewing gum.
Softeners contemplated by the presently disclosed subject matter
include glycerin, lecithin and combinations thereof. Further,
aqueous sweetener solutions such as those containing sorbitol,
hydrogenated starch hydrolysate, corn syrup and combinations
thereof can be used as softeners and binding agents in gum.
[0139] As mentioned above, the flavor systems of the presently
disclosed subject matter can be used in sugarless gum formulations.
However, formulations containing sugar are also within the scope of
the invention. Sugar sweeteners generally include
saccharide-containing components commonly known in the chewing gum
art which comprise, but are not limited to, sucrose, dextrose,
maltose, dextrin, dried invert sugar, fructose, galactose, corn
syrup solids and the like, alone or in any combination.
[0140] The flavor systems of the presently disclosed subject matter
can also be used in combination with sugarless sweeteners.
Generally sugarless sweeteners include components with sweetening
characteristics but which are devoid of the commonly known sugars
and comprise, but are not limited to, sugar alcohols such as
sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol,
erythritol, hydrogenated starch hydrolysate, maltitol and the like
alone or in any combination
[0141] Depending on the particular sweetness release profile and
shelf-stability needed, coated or uncoated high-intensity
sweeteners can be used in the chewing gum composition, or can be
used in a coating applied to centers made from those gum
compositions. High-intensity sweeteners, preferably aspartame, can
be used at levels from about 0.01% to about 3.0%. Encapsulated
aspartame is a high intensity sweetener with improved stability and
release characteristics, as compared to free aspartame. Free
aspartame can also be added, and a combination of some free and
encapsulated aspartame is preferred when aspartame is used. Other
high intensity sweeteners that can be used in the gum center are:
saccharin, Thaumatin, alitame, saccharin salts, sucralose, Stevia,
and acesulfame K. Overall, the chewing gum composition will
preferable comprise about 0.5% to about 90% sweetening agents. Most
typically the sweetening agents will comprises at least one bulk
sweetener and at least one high-intensity sweetener.
[0142] Optional ingredients such as colors, emulsifiers and
pharmaceutical agents can also be added as separate components of
the chewing gum composition, or added as part of the gum base.
[0143] Aqueous syrups, such as corn syrup and hydrogenated corn
syrup can be used, particularly if their moisture content is
reduced. This can preferably be done by coevaporating the aqueous
syrup with a plasticizer, such as glycerin or propylene glycol, to
a moisture content of less than 10%. Preferred compositions include
hydrogenated starch hydrolysate solids and glycerin. Such syrups
and their methods of preparation are discussed in detail in U.S.
Pat. No. 4,671,967.
[0144] A preferred method of manufacturing chewing gum according to
the presently disclosed subject matter is by sequentially adding
the various chewing gum ingredients to any commercially available
mixer known in the art. After the ingredients have been thoroughly
mixed, the gum is discharged from the mixer and shaped into the
desired form such as by rolling into sheets and cutting into
sticks, extruding into chunks, or casting into pellets.
[0145] Generally, the ingredients are mixed by first melting the
gum base and adding it to the running mixer. The base can also be
melted in the mixer itself. Color or emulsifiers can also be added
at this time, along with syrup and a portion of the bulking agent.
Further portions of the bulking agent can then be added to the
mixer. Flavor systems are typically added with the final portion of
the bulking agent. If the flavor system is coated or otherwise
modified as when incorporated into a delivery system to modify its
release rate, it will preferably be added after the final portion
of bulking agent has been added. The entire mixing procedure
typically takes from five to twenty minutes, but longer mixing
times can sometime be required. Those skilled in the art will
recognize that many variations of the above described procedures
can be followed.
[0146] If formed into pellets or balls, the chewing gum composition
can be coated. The coating is initially present as a liquid syrup
which contains from about 30% to about 80% or 85% sugars or sugar
alcohols, and from about 15% or 20% to about 70% of a solvent such
as water. In general, the coating process is carried out in
conventional panning equipment. Gum center tablets to be coated are
placed into the panning equipment to form a moving mass.
[0147] The material or syrup which will eventually form the coating
is applied or distributed over the gum center tablets. The flavor
systems of the presently disclosed subject matter can be added
before, during and after applying the syrup to the gum centers.
Once the coating has dried to form a hard surface, additional syrup
additions can be made to produce a plurality of coatings or
multiple layers of coating. The flavor systems can be added to any
or none of the coatings and/or layers.
[0148] In the panning procedure, syrup is added to the gum center
tablets at a temperature range of from about 100.degree. F. to
about 240.degree. F. Preferably, the syrup temperature is from
about 140.degree. F. to about 200.degree. F. Most preferably, the
syrup temperature should be kept constant throughout the process in
order to prevent the polyol in the syrup from crystallizing. The
syrup can be mixed with, sprayed upon, poured over, or added to the
gum center tablets in any way known to those skilled in the
art.
[0149] In another embodiment, a soft coating is formed by adding a
powder coating after a liquid coating. The powder coating can
include natural carbohydrate gum hydrolysates, maltodextrin,
gelatin, cellulose derivatives, starches, modified starches,
sugars, sugar alcohols, natural carbohydrate gums and fillers like
talc and calcium carbonate.
[0150] Each component of the coating on the gum center can be
applied in a single layer or in a plurality of layers. In general,
a plurality of layers is obtained by applying single coats,
allowing the layers to dry, and then repeating the process. The
amount of solids added by each coating step depends chiefly on the
concentration of the coating syrup. Any number of coats can be
applied to the gum center tablet. Preferably, no more than about 75
coats are applied to the gum center. More preferably, less than
about 60 coats are applied and most preferably, about 30 to about
60 coats are applied. In any event, the presently disclosed subject
matter contemplates applying an amount of syrup sufficient to yield
a coated chewing gum product containing about 10% to about 65%
coating. Preferably, the final product will contain from about 20%
to about 50% coating.
[0151] Those skilled in the art will recognize that in order to
obtain a plurality of coated layers, a plurality of premeasured
aliquots of coating syrup can be applied to the gum center. It is
contemplated, however, that the volume of aliquots of syrup applied
to the gum center can vary throughout the coating procedure.
[0152] Once a coating of syrup is applied to the gum center, the
syrup is dried in an inert medium. A preferred drying medium
comprises air. Preferably, forced drying air contacts the wet syrup
coating in a temperature range of from about 70.degree. F. to about
110.degree. F. More preferably, the drying air is in the
temperature range of from about 80.degree. F. to about 100.degree.
F. The invention also contemplates that the drying air possesses a
relative humidity of less than about 15 percent. Preferably, the
relative humidity of the drying air is less than about 8%.
[0153] The drying air can be passed over and admixed with the syrup
coated gum centers in any way commonly known in the art.
Preferably, the drying air is blown over and around the syrup
coated gum center at a flow rate, for large scale operations, of
about 2800 cubic feet per minute. If lower quantities of material
are being processed, or if smaller equipment is used, lower flow
rates would be used. If a flavor is applied after a syrup coating
has been dried, the presently disclosed subject matter contemplates
drying the flavor with or without the use of a drying medium.
[0154] The amount of flavoring agent employed herein is normally a
matter of preference subject to such factors as the type of final
chewing gum composition, the individual flavor, the gum base
employed, and the strength of flavor desired. Thus, the amount of
flavoring can be varied in order to obtain the result desired in
the final product and such variations are within the capabilities
of those skilled in the art without the need for undue
experimentation. In gum compositions, the flavoring agent is
generally present in amounts from about 0.02% to about 5%, and
preferably from about 0.1% to about 2%, and more preferably, from
about 0.8% to about 1.8%, by weight of the chewing gum
composition.
5.1.2 Sugar Confectionary
[0155] Another important aspect of the presently disclosed subject
matter includes a confectionery composition incorporating the
inventive flavoring agent and a method for preparing the
confectionery compositions. The preparation of confectionery
formulations is well-known in the art. Confectionery items have
been classified as either "hard" confectionery or "soft"
confectionery. The flavoring agents of the presently disclosed
subject matter can be incorporated into the confections by admixing
the compositions of the presently disclosed subject matter into the
conventional hard and soft confections.
[0156] Hard confectionery can be processed and formulated by
conventional means. In general, a hard confectionery has a base
composed of a mixture of sugar and other carbohydrate bulking
agents kept in an amorphous or glassy condition. The hard
confectionery can also be sugarless. This form is considered a
solid syrup of sugars generally having from about 0.5% to about
1.5% moisture. Such materials normally contain up to about 92%
sugar, up to about 55% corn syrup and from about 0.1% to about 5%
water, by weight of the final composition. The syrup component is
generally prepared from sucrose and corn syrups, but can include
other materials. Further ingredients such as flavorings, sweetening
agents, acidulants, colorants and so forth can also be added.
[0157] Such confectionery can be routinely prepared by conventional
methods, including but not limited to methods involving fire
cookers, vacuum cookers, and scraped-surface cookers also referred
to as high speed atmospheric cookers. The apparatus useful in
accordance with the presently disclosed subject matter comprises
cooking and mixing apparatus well known in the confectionery
manufacturing arts, and therefore the selection of the specific
apparatus will be apparent to the artisan.
[0158] Fire cookers involve the traditional method of making a
candy base. In this method, the desired quantity of carbohydrate
bulking agent is dissolved in water by heating the agent in a
kettle until the bulking agent dissolves. Additional bulking agent
can then be added and cooked until a final temperature of
145.degree. C. to 156.degree. C. is achieved. The batch is then
cooled and worked as a plastic-like mass to incorporate additives
such as flavoring agent, colorants and the like.
[0159] A high-speed atmospheric cooker uses a heat-exchanger
surface, which involves spreading a film of candy on a heat
exchange surface, the candy is heated to 165.degree. C. to
170.degree. C. within a few seconds. The candy is then rapidly
cooled to 100.degree. C. to 120.degree. C. and worked as a
plastic-like mass enabling incorporation of the additives, such as
flavoring agent, colorants and the like. In vacuum cookers, the
carbohydrate bulking agent is boiled to 125.degree. C. to
132.degree. C., vacuum is applied and additional water is boiled
off without extra heating. When cooking is complete, the mass is a
semi-solid and has a plastic-like consistency. At this point,
flavoring agent, colorants, and other additives are admixed in the
mass by routine mechanical mixing operations.
[0160] The optimum mixing required to uniformly mix the flavoring
agent, colorants and other additives during conventional
manufacturing of hard confectionery is determined by the time
needed to obtain a uniform distribution of the materials.
Generally, mixing times of from 2 to 10 minutes have been found to
be acceptable.
[0161] Once the candy mass has been properly tempered, it can be
cut into workable portions or formed into desired shapes. A variety
of forming techniques can be utilized depending upon the shape and
size of the final product desired. A general discussion of the
composition and preparation of hard confections can be found in H.
A. Lieberman, Pharmaceutical Dosage Forms: Tablets, Volume 1
(1989), Marcel Dekker, Inc., New York, N.Y. at pages 419 to 582,
which disclosure is incorporated herein by reference.
[0162] Compressed tablet confections contain particular materials
and are formed into structures under pressure. These confections
generally contain sugars in amounts up to about 95%, by weight of
the composition, and typical tablet excipients such as binders and
lubricants as well as flavoring agent, colorants and so forth.
These confections can also be sugarless.
[0163] Similar to hard confectionery, soft confectionery can be
utilized in the embodiments of the disclosed subject matter. The
preparation of soft confections, such as nougat, involves
conventional methods, such as the combination of two primary
components, namely (1) a high boiling syrup such as a corn syrup,
or the like, and (2) a relatively light textured frappe, generally
prepared from egg albumin, gum arabic, gelatin, vegetable proteins,
such as soy derived compounds, sugarless milk derived compounds
such as milk proteins, and mixtures thereof. The frappe is
generally relatively light, and can, for example, range in density
from about 0.5 to about 0.7 grams/cc.
[0164] The high boiling syrup, or "bob syrup" of the soft
confectionery is relatively viscous and has a higher density than
the frappe component, and frequently contains a substantial amount
of carbohydrate bulking agent. Conventionally, the final nougat
composition is prepared by the addition of the "bob syrup" to the
frappe under agitation, to form the basic nougat mixture. Further
ingredients such as flavoring, additional carbohydrate bulking
agent, colorants, preservatives, medicaments, mixtures thereof and
the like can be added thereafter also under agitation. Soft
confectioneries can also be prepared sugarless. A general
discussion of the composition and preparation of nougat confections
can be found in B. W. Minifie, Chocolate, Cocoa and Confectionery:
Science and Technology, 2nd edition, AVI Publishing Co., Inc.,
Westport, Conn. (1983), at pages 576-580, which disclosure is
incorporated herein by reference.
[0165] In general, the frappe component is prepared first and
thereafter the syrup component is slowly added under agitation at a
temperature of at least about 65.degree. C., and preferably at
least about 100.degree. C. The mixture of components is continued
to be mixed to form a uniform mixture, after which the mixture is
cooled to a temperature below 80.degree. C., at which point, the
flavor can be added. The mixture is further mixed for an additional
period until it is ready to be removed and formed into suitable
confectionery shapes.
[0166] In accordance with this invention, effective amounts of the
flavoring agents of the presently disclosed subject matter can be
admixed into the hard and soft confections. The exact amount of
flavoring agent employed is normally a matter of preference subject
to such factors as the particular type of confection being
prepared, the type of bulking agent or carrier employed, the type
of flavor employed and the intensity of breath freshening
perception desired. Thus, the amount of flavoring agent can be
varied in order to obtain the result desired in the final product
and such variations are within the capabilities of those skilled in
the art without the need for undue experimentation. In general, the
amount of flavoring agent normally present in a hard or soft
confection will be from about 0.001% to about 20%, preferably from
about 0.01% to about 15%, more preferably from about 0.01% to about
10%, and more preferably from about 0.01% to about 5%, and more
preferably 0.01% to about 0.5% by weight of the confection.
[0167] The presently disclosed subject matter extends to methods
for making the improved confections. The flavoring agents can be
incorporated into an otherwise conventional hard or soft confection
composition using standard techniques and equipment known to those
skilled in the art. The apparatus useful in accordance with the
presently disclosed subject matter comprises mixing and heating
apparatus well known in the confectionery manufacturing arts, and
therefore the selection of the specific apparatus will be apparent
to the artisan.
[0168] In such a method, a composition is made by admixing the
inventive flavoring agent into the confectionery composition along
with the other ingredients of the final desired composition. Other
ingredients will usually be incorporated into the composition as
dictated by the nature of the desired composition as well known by
those having ordinary skill in the art. The ultimate confectionery
compositions are readily prepared using methods generally known in
the food technology and pharmaceutical arts. Thereafter the
confectionery mixture can be formed into desirable confectionery
shapes.
[0169] The flavoring agents can be formulated with conventional
ingredients which offer a variety of textures to suit particular
applications. Such ingredients can be in the form of hard and soft
confections, tablets, toffee, nougat, chewy candy, chewing gum and
so forth, center filled candies, both sugar and sugarless. The
acceptable ingredients can be selected from a wide range of
materials. Without being limited thereto, such materials include
diluents, binders and adhesives, lubricants, disintegrants, bulking
agents, humectants and buffers and adsorbents. The preparation of
such confections and chewing gum products is well known.
5.1.3 Chocolates and Fillings
[0170] The presently disclosed subject matter is also used with
and/or in chocolate products, chocolate-flavored confections, and
chocolate flavored compositions. Chocolates also include those
containing crumb solids or solids fully or partially made by a
crumb process. Various chocolates are disclosed, for example, in
U.S. Pat. Nos. 7,968,140 and 8,263,168, the disclosures of which
are incorporated herein by reference in their entireties. A general
discussion of the composition and preparation of chocolate
confections can be found in B. W. Minifie, Chocolate, Cocoa and
Confectionery: Science and Technology, 2nd edition, AVI Publishing
Co., Inc., Westport, Conn. (1982), which disclosure is incorporated
herein by reference.
[0171] The term "chocolate" as used herein refers to a solid or
semi-plastic food and is intended to refer to all chocolate or
chocolate-like compositions containing a fat-based component phase
or fat-like composition. The term is intended to include
standardized or nonstandardized compositions conforming to the U.S.
Standards Of Identity (SOI), CODEX Alimentarius and/or other
international standards and compositions not conforming to the U.S.
Standards Of Identity or other international standards. The term
includes dark chocolate, baking chocolate, sweet chocolate,
bittersweet or semisweet chocolate, milk chocolate, buttermilk
chocolate, skim milk chocolate, mixed dairy product chocolate,
white chocolate, sweet cocoa and vegetable fat coating, sweet
chocolate and vegetable fat coating, milk chocolate and vegetable
fat coating, vegetable fat based coating, pastels including white
chocolate or coating made with cocoa butter or vegetable fat or a
combination of these, nutritionally modified chocolate-like
compositions (chocolates or coatings made with reduced calorie
ingredients) and low fat chocolates, aerated chocolates, compound
coatings, non-standardized chocolates and chocolate-like
compositions, unless specifically identified otherwise.
[0172] Nonstandardized chocolates result when, for example, the
nutritive carbohydrate sweetener is replaced partially or
completely; or when the cocoa butter, cocoa butter alternative,
cocoa butter equivalent, cocoa butter extender, cocoa butter
replacer, cocoa butter substitute or milkfat are replaced partially
or completely; or when components that have flavors that imitate
milk, butter or chocolate are added or other additions or deletions
in formula are made outside the FDA standards of identify of
chocolate or combinations thereof. Chocolate-like compositions are
those fat-based compositions that can be used as substitutes for
chocolate in applications such as panning, molding, or enrobing;
for example, carob.
[0173] In the United States, chocolate is subject to a standard of
identity established by the U.S. Food and Drug Administration (FDA)
under the Federal Food, Drug and Cosmetic Act. Definitions and
standards for the various types of chocolate are well established
in the U.S. Nonstandardized chocolates are those chocolates which
have compositions that fall outside the specified ranges of the
standardized chocolates.
[0174] The chocolate can contain a sugar syrup/solids, invert
sugar, hydrolyzed lactose, maple sugar, brown sugar, molasses,
honey, sugar substitute and the like. The term "sugar substitute"
includes bulking agents, sugar alcohols (polyols such as glycerol),
or high potency sweeteners or combinations thereof. Nutritive
carbohydrate sweeteners with varying degrees of sweetness intensity
can be any of those typically used in the art and include, but are
not limited to, sucrose, e.g. from cane or beet, dextrose,
fructose, lactose, maltose, glucose syrup solids, corn syrup
solids, invert sugar, hydrolyzed lactose, honey, maple sugar, brown
sugar, molasses and the like. Sugar substitutes can partially
replace the nutritive carbohydrate sweetener. High potency
sweeteners include aspartame, cyclamates, saccharin, acesulfame-K,
neohesperidin dihydrochalcone, sucralose, alitame, stevia
sweeteners, glycyrrhizin, thaumatin and the like and mixtures
thereof. The preferred high potency sweeteners are aspartame,
cyclamates, saccharin, and acesulfame-K. Examples of sugar alcohols
can be any of those typically used in the art and include sorbitol,
mannitol, xylitol, maltitol, isomalt, lactitol and the like.
[0175] The chocolates can also contain bulking agents. The term
"bulking agents" as defined herein can be any of those typically
used in the art and include polydextrose, cellulose and its
derivatives, maltodextrin, gum arabic, and the like.
[0176] The chocolate products can contain emulsifiers. Examples of
safe and suitable emulsifiers can be any of those typically used in
the art and include lecithin derived from vegetable sources such as
soybean, safflower, corn, etc., fractionated lecithins enriched in
either phosphatidyl choline or phosphatidyl ethanolamine, or both,
mono- and digylcerides, diacetyl tartaric acid esters of mono- and
diglycerides (also referred to as DATEM), monosodium phosphate
derivatives of mono- and diglycerides of edible fats or oils,
sorbitan monostearate, hydroxylated lecithin, lactylated fatty acid
esters of glycerol and propylene glycol, polyglycerol esters of
fatty acids, propylene glycol mono- and di-esters of fats and fatty
acids, or emulsifiers that can become approved for the US
FDA-defined soft candy category. In addition, other emulsifiers
that can be used include polyglycerol polyricinoleate (PGPR),
ammonium salts of phosphatidic acid, (e.g. YN) sucrose esters, oat
extract, etc., any emulsifier found to be suitable in chocolate or
similar fat/solid system or any blend.
[0177] The term "chocolate-flavored confection" refers to food
products, excluding "chocolate", having a chocolate flavor/aroma
and comprising a cocoa fraction. These products are stable at
ambient temperatures for extended periods of time (e.g., greater
than 1 week) and are characterized as microbiologically
shelf-stable at 18-30.degree. C. under normal atmospheric
conditions. Examples include chocolate-flavored hard candies,
chewables, chewing gums, etc.
[0178] The term "chocolate-flavored compositions" refers to
chocolate-flavored compositions, excluding "chocolate", containing
a cocoa fraction and having a chocolate flavor/aroma. Examples
include chocolate-flavored cake mixes, ice creams, syrups, baking
goods, etc. The term includes chocolate-flavored compositions
(e.g., cakes, nougats, puddings, etc.), as well as compositions not
having a chocolate-flavor (e.g., caramels, etc.).
5.2 Savory Goods and Other Food Products
[0179] In certain embodiments, the flavor compositions of the
present application are incorporated into savory goods to impart,
enhance, or modify a salty taste, umami taste, bitter taste,
astringent mouthfeel and/or savory taste. In certain embodiments, a
savory good is a food product that has savory flavors including,
for example, but not limited to, spicy flavor, pepper flavor, dairy
flavor, vegetable flavor, tomato flavor, dill flavor, meat flavor,
poultry flavor, chicken flavor and reaction flavors that are added
or generated during heating of a food product.
[0180] In certain embodiments, the flavor compositions are
incorporated into a wet soup category food product, which comprises
wet/liquid soups regardless of concentration or container,
including frozen soups. In certain embodiments, the a soup food
product means a food prepared from meat, poultry, fish, vegetables,
grains, fruit and/or other ingredients, cooked in a liquid which
may include visible pieces of some or all of these ingredients. It
may be clear (as a broth) or thick (as a chowder), smooth, pureed
or chunky, ready-to-serve, semi-condensed or condensed and may be
served hot or cold, as a first course or as the main course of a
meal or as a between meal snack (sipped like a beverage). Soup may
be used as an ingredient for preparing other meal components and
may range from broths (consomme) to sauces (cream or cheese-based
soups).
[0181] In certain embodiments, the flavor compositions of the
present application are incorporated into a dehydrated and culinary
food category of food products, which comprises (i) cooking aid
products such as: powders, granules, pastes, concentrated liquid
products, including concentrated bouillon, bouillon and bouillon
like products in pressed cubes, tablets or powder or granulated
form, which are sold separately as a finished product or as an
ingredient within a product, sauces and recipe mixes (regardless of
technology); (ii) meal solutions products such as: dehydrated and
freeze dried soups, including dehydrated soup mixes, dehydrated
instant soups, dehydrated ready-to-cook soups, dehydrated or
ambient preparations of ready-made dishes, meals and single serve
entrees including pasta, potato and rice dishes; and (iii) meal
embellishment products such as: condiments, marinades, salad
dressings, salad toppings, dips, breading, batter mixes, shelf
stable spreads, barbecue sauces, liquid recipe mixes, concentrates,
sauces or sauce mixes, including recipe mixes for salad, sold as a
finished product or as an ingredient within a product, whether
dehydrated, liquid or frozen.
[0182] In certain embodiments, the flavor compositions of the
present application are incorporated into a meat food product. In
certain embodiments, meat food products include food product made
by processing the edible remains of any dead animal, including
birds, fish, crustaceans, shellfish and mammals. Meat food products
include, without limitation, for example, prepared beef, lamb,
pork, poultry or seafood products. Examples of such meat food
products include, for example, bologna, frankfurters, sausage,
luncheon, deli slices, loaves, bacon, meatballs, fish sticks,
chicken fingers, and ground meats, e.g., meatloaf, meatballs and
hamburgers. A meat food product may be combined with a simulated
meat food product. Simulated meat food products include, without
limitation, for example, a meat alternative, meat analog, soy
burger, soy bologna, soy frankfurter, soy sausage, soy luncheon
loaves, soy bacon and soy meatball. A simulated meat food product
may be combined with a meat food product.
[0183] In certain embodiments, the flavor compositions of the
present application are incorporated into a snack food category
food product. In certain embodiments, snack food products include
any food that can be a light informal meal including, but not
limited to sweet and savory snacks and snack bars. Examples of
snack food include, but are not limited to fruit snacks,
chips/crisps, extruded snacks, tortilla/corn chips, popcorn,
pretzels, nuts and other sweet and savory snacks. Examples of snack
bars include, but are not limited to granola/muesli bars, breakfast
bars, energy bars, fruit bars and other snack bars
[0184] In certain embodiments, the flavor compositions of the
present application are incorporated into frozen of food products,
which comprises chilled or frozen food products, for example, but
not limited to, ice cream, impulse ice cream, single portion dairy
ice cream, single portion water ice cream, multi-pack dairy ice
cream, multi-pack water ice cream, take-home ice cream, take-home
dairy ice cream, ice cream desserts, bulk ice cream, take-home
water ice cream, frozen yoghurt, artisanal ice cream, frozen ready
meals, frozen pizza, chilled pizza, frozen soup, frozen pasta,
frozen processed red meat, frozen processed poultry, frozen
processed fish/seafood, frozen processed vegetables, frozen meat
substitutes, frozen potatoes, frozen bakery products and frozen
desserts.
[0185] In certain embodiments, the flavor compositions of the
present application are incorporated into food products for animal
consumption. This includes food or drinks (liquids) for consumption
by agricultural animals, pets and zoo animals.
[0186] The presently disclosed subject matter can be used in a
variety of food products. The term "food product" includes any food
product, for example, those set forth in 21 CFR 101.12. Nonlimiting
examples of such food products include frozen desserts, baked
goods, fillings, nutritional drinks, beverages, salad dressing or
similar dressing, sauces, icings, puddings and custards, batters,
and the like. Various baked goods are disclosed in U.S. Pat. No.
6,536,599, the disclosure of which is herein incorporated by
reference in its entirety. Non-limiting examples of bakery goods
includes cookies, cakes, rolls, pastries, pie dough, brownies,
breads, bagels and the like. The flavor compositions are also
suitable as a component in frozen foods.
5.3 Pharmaceuticals
[0187] The flavoring compositions can also be in the form of a
pharmaceutical. One nonlimiting example of a pharmaceutical form is
a suspension. Pharmaceutical suspensions can be prepared by
conventional compounding methods. Suspensions can contain adjunct
materials employed in formulating the suspensions of the art. The
suspensions of the presently disclosed subject matter can comprise
preservatives, buffers, suspending agents, antifoaming agents,
sweetening agents, flavoring agents, coloring or decoloring agents,
solubilizers, and combinations thereof.
[0188] Flavoring agents such as those flavors well known to the
skilled artisan, such as natural and artificial flavors and mints,
such as peppermint, menthol, citrus flavors such as orange and
lemon, artificial vanilla, cinnamon, various fruit flavors, both
individual and mixed and the like can be utilized in amounts from
about 0.01% to about 5%, and more preferably 0.01% to about 0.5% by
weight of the suspension.
[0189] The pharmaceutical suspensions of the presently disclosed
subject matter can be prepared as follows. [0190] (A) admix the
thickener with water heated from about 40.degree. C. to about
95.degree. C., preferably from about 40.degree. C. to about
70.degree. C., to form a dispersion if the thickener is not water
soluble or a solution if the thickener is water soluble; [0191] (B)
admix the sweetening agent with water to form a solution; [0192]
(C) admix the flavoring agent with the thickener-water admixture to
form a uniform thickener-flavoring agent; [0193] (D) combine the
sweetener solution with the thickener-flavoring agent and mix until
uniform; and [0194] (E) admix the optional adjunct materials such
as coloring agents, flavoring agents, decolorants, solubilizers,
antifoaming agents, buffers and additional water with the mixture
of step (D) to form the suspension. The flavoring compositions can
also be in chewable form. To achieve acceptable stability and
quality as well as good taste and mouth feel in a chewable
formulation several considerations are important. These
considerations include the amount of active substance per tablet,
the flavoring agent employed, the degree of compressibility of the
tablet and additional properties of the composition.
[0195] Chewable pharmaceutical candy is prepared by procedures
similar to those used to make soft confectionery. A general
discussion of the lozenge and chewable tablet forms of
confectionery can be found in H. A. Lieberman and L. Lachman,
Pharmaceutical Dosage Forms: Tablets Volume 1, Marcel Dekker, InC,
New York, N.Y. (1989) at pages 367 to 418, which disclosure is
incorporated herein by reference. In a typical procedure, a boiled
sugar-corn syrup blend is formed to which is added a frappe
mixture. The boiled sugar-corn syrup blend can be prepared from
sugar and corn syrup blended in parts by weight ratio of about
90:10 to about 10:90. The sugar-corn syrup blend is heated to
temperatures above about 120.degree. C. to remove water and to form
a molten mass. The frappe is generally prepared from gelatin, egg
albumin, milk proteins such as casein, and vegetable proteins such
as soy protein, and the like, which is added to a gelatin solution
and rapidly mixed at ambient temperature to form an aerated sponge
like mass. The frappe is then added to the molten candy mass and
mixed until homogeneous at temperatures between about 65.degree. C.
and about 120.degree. C. The flavor composition can then be added
to the homogeneous mixture as the temperature is lowered to about
65.degree. C.-95.degree. C. whereupon additional ingredients can
then be added such as flavoring agents and coloring agents. The
formulation is further cooled and formed into pieces of desired
dimensions.
[0196] In other pharmaceutical embodiments, the flavoring agent is
incorporated into an ingestible topical vehicle which can be in the
form of a mouthwash, rinse, ingestible spray, suspension, dental
gel, and the like. Typical non-toxic ingestible vehicles known in
the pharmaceutical arts can be used in the presently disclosed
subject matter. The preferred ingestible vehicles are water,
ethanol, and water-ethanol mixtures. The water-ethanol mixtures are
generally employed in a weight ratio from about 1:1 to about 20:1,
preferably from about 3:1 to about 20:1, and most preferably from
about 3:1 to about 10:1, respectively. The pH value of the
ingestible vehicle is generally from about 4 to about 7, and
preferably from about 5 to about 6.5. An ingestible topical vehicle
having a pH value below about 4 is generally irritating to the
ingestible cavity and an ingestible vehicle having a pH value
greater than about 7 generally results in an unpleasant mouth
feel.
[0197] The ingestible topical flavoring agents can also contain
conventional additives normally employed in those products.
Conventional additives include a fluorine providing compound, a
sweetening agent, a flavoring agent, a coloring agent, a humectant,
a buffer, and an emulsifier, providing the additives do not
interfere with the flavoring properties of the composition. The
coloring agents and humectants, and the amounts of these additives
to be employed, set out above, can be used in the ingestible
topical composition.
[0198] The flavoring agents (flavors, flavorants) which can be used
include those flavors known to the skilled artisan, such as natural
and artificial flavors. Suitable flavoring agents include mints,
such as peppermint, citrus flavors such as orange and lemon,
artificial vanilla, cinnamon, various fruit flavors, both
individual and mixed, and the like.
[0199] The amount of flavoring agent employed in the ingestible
topical composition is normally a matter of preference subject to
such factors as the type of final ingestible composition, the
individual flavor employed, and the strength of flavor desired.
Thus, the amount of flavoring can be varied in order to obtain the
result desired in the final product and such variations are within
the capabilities of those skilled in the art without the need for
undue experimentation. The flavoring agents, when used, are
generally utilized in amounts that can, for example, range in
amounts from about 0.05% to about 6%, by weight of the ingestible
topical composition.
[0200] In accordance with the presently disclosed subject matter,
effective amounts of the flavoring agents of the presently
disclosed subject matter can be admixed with an ingestible topical
vehicle to form a topical composition. These amounts are readily
determined by those skilled in the art without the need for undue
experimentation. In a preferred embodiment, the ingestible topical
flavoring agents will comprise the flavoring agent in an amount
from about 0.025% to about 2% and an ingestible topical vehicle in
a quantity sufficient to bring the total amount of composition to
100%, by weight of the ingestible topical composition. In a more
preferred embodiment, the ingestible topical flavoring agents will
comprise the flavoring agent in an amount from about 0.05% to about
1% and an ingestible topical vehicle in a quantity sufficient to
bring the total amount of composition to 100%, by weight of the
ingestible topical composition.
[0201] The presently disclosed subject matter extends to methods
for preparing the ingestible topical flavoring agents. In such a
method, the ingestible topical composition is prepared by admixing
an effective amount of the flavoring agent of the presently
disclosed subject matter and an ingestible topical vehicle. The
final compositions are readily prepared using standard methods and
apparatus generally known by those skilled in the pharmaceutical
arts. The apparatus useful in accordance with the presently
disclosed subject matter comprises mixing apparatus well known in
the pharmaceutical arts, and therefore the selection of the
specific apparatus will be apparent to the artisan.
6. Methods of Measuring Taste and Texture Attributes
[0202] In certain embodiments of the present application, the taste
and texture attributes of a food product can be modified by
admixing a flavor composition with the food product as described
herein. In certain embodiments, the attribute(s) can be enhanced or
reduced by increasing or decreasing the concentration of the flavor
composition admixed with the food product. In certain embodiments,
the taste or texture attributes of the modified food product can be
evaluated as described herein, and the concentration of flavor
composition admixed with the food product can be increased or
decreased based on the results of the evaluation.
[0203] Taste and texture attributes can be reliably and
reproducibly measured using sensory analysis methods known as
descriptive analysis techniques. The Spectrum.TM. method of
descriptive analysis is described in MORTEN MEILGAARD, D. Sc. ET
AL., SENSORY EVALUATION TECHNIQUES (3d ed. 1999). The Spectrum.TM.
method is a custom design approach meaning that the highly trained
panelists who generate the data also develop the terminology to
measure the attributes of interest. Further, the method uses
intensity scales created to capture the intensity differences being
investigated. These intensity scales are anchored to a set of
well-chosen references. Using these references helps make the data
universally understandable and usable over time. This ability to
reproduce the results at another time and with another panel makes
the data potentially more valuable than analytical techniques which
offer similar reproducibility but lack the ability to fully capture
the integrated sensory experiences as perceived by humans.
[0204] When conducting quantitative descriptive analysis for
compounds that modify other compounds, the testing methodology can
be adapted to capture the change in character and intensity of the
modified compound. For example, when testing for compounds that
modify the saltiness of other compounds, the panelists may first
taste a salt reference of agreed upon saltiness in order to
establish a reference point for comparison. After tasting the
reference, panelists may taste and score the test sample for
saltiness as well as any other basic taste, chemical feeling
factor, or aromatic notes. To quantify any increase in salt
perception, the panelists may then re-taste the reference and again
assign scores for saltiness as well as any other basic taste,
chemical feeling factor, or aromatic notes. To quantify any
lingering aftertaste, panelists may re-taste the salt reference at
1 minute intervals until their saltiness perception returns to the
level of the reference. During the aftertaste evaluations, the
panelists also note and score any other basic taste, chemical
feeling factor, or aromatic notes.
7. Methods of Synthesis
[0205] In certain embodiments, the peptides of the present
application can be synthesized using standard chemosynthesis
processes. In certain embodiments, the chemosynthesis process
provides a peptide having a purity of at least 99.999%, or at least
99%, or at least 95%, or at least 90%, or at least 85%, pr at least
80%. In certain embodiments, the peptides can be prepared using
standard hydrolysis processes such as those employing acids,
enzymes, or a combination of acids and enzymes.
[0206] In certain embodiments, the chemosynthesis process comprises
synthesizing the peptides of the present application through the
use of amino acid resins and/or deprotecting and coupling
reactions. In certain embodiments, the peptides are synthesized
using and automated peptide synthesizer using techniques known to
those skilled in the art.
[0207] In certain embodiments the peptides of the present
application are prepared from a food product source that is
fractionated and/or extracted to form an enriched peptide
composition comprising the peptides. In certain embodiments, the
enriched peptide composition comprises the flavor composition of
the present application and is admixed with a food product
according to the methods of the present application. In other
embodiments, the enriched peptide composition is combined with
other compositions to form the flavor composition of the present
application, which is then admixed with the food product according
to the methods of the present application.
[0208] In certain embodiments the peptides of the present
application are prepared from a food product source that is
hydrolyzed to form a hydrolysate comprising the peptides. In
certain embodiments, the hydrolysate comprises the flavor
composition of the present application and is admixed with a food
product according to the methods of the present application. In
other embodiments, the hydrolysate is combined with other
compositions to form the flavor composition of the present
application, which is then admixed with the food product according
to the methods of the present application.
[0209] In certain embodiments the peptides of the present
application are prepared from a food product source that is
hydrolyzed and fractionated and/or extracted to form an enriched
peptide hydrolysate composition comprising the peptides. In certain
embodiments, the enriched peptide hydrolysate composition comprises
the flavor composition of the present application and is admixed
with a food product according to the methods of the present
application. In other embodiments, the enriched peptide hydrolysate
composition is combined with other compositions to form the flavor
composition of the present application, which is then admixed with
the food product according to the methods of the present
application.
8. Non-Limiting Examples of Compositions of the Present
Disclosure
[0210] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide, wherein the
peptide comprises (i) pyroglutamic acid (pGlu); and (ii) a second
amino acid selected from the group consisting of glycine (Gly),
alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile),
proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine
(Tyr), tryptophan (Trp) and cysteine (Cys).
[0211] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide, wherein the
peptide comprises (i) pyroglutamic acid (pGlu); (ii) an amino acid
selected from the group consisting of a valine (Val), leucine
(Leu), isoleucine (Ile), cysteine (Cys) and proline (Pro); and
(iii) a third amino acid selected from the group consisting of
glycine (Gly), alanine (Ala), valine (Val), leucine (Leu),
isoleucine (Ile), proline (Pro), phenylalanine (Phe), methionine
(Met), tyrosine (Tyr), tryptophan (Trp), cysteine (Cys), glutamine
(Gln), serine (Ser) and glutamate (Glu).
[0212] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide, wherein the
peptide comprises: (i) .gamma.glutamic acid (.gamma.Glu); and (ii)
a second amino acid selected from the group consisting of glycine
(Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (He),
proline (Pro), phenylalanine (Phe), methionine (Met), tyrosine
(Tyr), tryptophan (Trp) and cysteine (Cys).
[0213] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide, wherein the
peptide comprises: (i) .gamma.glutamic acid (.gamma.Glu); (ii) an
amino acid selected from the group consisting of a valine (Val),
leucine (Leu), isoleucine (Ile) and proline (Pro); and (iii) a
third amino acid selected from the group consisting of glycine
(Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine
(Ile), proline (Pro), phenylalanine (Phe), methionine (Met),
tyrosine (Tyr), tryptophan (Trp) and cysteine (Cys).
[0214] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide selected
from the group consisting of pGlu-Val, pGlu-Phe, pGlu-Pro, pGlu-Leu
and combinations thereof.
[0215] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide selected
from the group consisting of pGlu-Pro-Gln, pGlu-Val-Val,
pGlu-Pro-Ser, pGlu-Pro-Glu, pGlu-Leu-Leu, pGlu-Val-Gln,
pGlu-Val-Glu, pGlu-Val-Ile, pGlu-Val-Pro, pGlu-Val-Ala,
pGlu-Val-Gly, pGlu-Val-Cys and combinations thereof.
[0216] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a .gamma.Glu-Val
peptide.
[0217] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide selected
from the group consisting of .gamma.Glu-Val-Gly,
.gamma.Glu-Val-Leu, .gamma.Glu-Cys-Gly and combinations
thereof.
[0218] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide selected
from the group consisting of Gln-Val-Leu, Glu-Val-Leu,
pGlu-Gly-Ala-Ile-Phe, pGlu-Val-Leu-Leu, pGlu-Val-Val-Val and
combinations thereof.
[0219] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a pGlu-Val-Leu
peptide.
[0220] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide as described
herein, wherein the flavor composition is prepared from a food
product source, wherein the food product source is subjected to
hydrolysis, fractionation, extraction, enrichment or combinations
thereof.
[0221] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide as described
herein wherein the flavor composition is prepared from a food
product source selected from the group consisting of cacao, wheat
and soy.
[0222] In certain non-limiting embodiments, the present disclosure
provides for a flavor composition comprising a peptide as described
herein, wherein the flavor composition peptide is a synthetic
peptide.
[0223] In certain non-limiting embodiments, the present disclosure
provides for a food product comprising a flavor composition peptide
as described herein, wherein the peptide is present at a
concentration of from about 0.0000001 to about 1.0% weight/weight
of the food product.
[0224] In certain non-limiting embodiments, the present disclosure
provides for a food product comprising a flavor composition peptide
as described herein, wherein the peptide is present at a
concentration of from about 0.1 to about 100 ppb of the food
product.
[0225] In certain non-limiting embodiments, the present disclosure
provides for a food product comprising a flavor composition peptide
as described herein, wherein the peptide is present at a
concentration of from about 0.1 to about 100 ppt of the food
product.
9. Non-Limiting Examples of Methods of the Present Disclosure
[0226] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a saltiness intensity in a food
product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration of from
about 0.0000001 to about 1.0% in the admixture.
[0227] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a saltiness intensity in a food
product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
increase in saltiness intensity comprises an increase in saltiness
aftertaste.
[0228] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a saltiness intensity in a food
product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration of from
about 0.1 to about 100 ppb in the admixture.
[0229] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a saltiness intensity in a food
product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration of from
about 0.1 to about 50 ppb.
[0230] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a saltiness intensity in a food
product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration selected
from the group consisting of about 0.1 ppb, about 0.5 ppb, about 1
ppb, about 10 ppb and about 40 ppb.
[0231] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing an umami intensity in a food
product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration of from
about 0.1 to about 100 ppt in the admixture.
[0232] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a bitter intensity in a food
product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration of from
about 0.0000001 to about 1.0% in the admixture.
[0233] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a bitter intensity in a food
product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration of from
about 0.1 to about 100 ppb in the admixture.
[0234] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing an astringent intensity in a
food product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration of from
about 0.0000001 to about 1.0% in the admixture.
[0235] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing an astringent intensity in a
food product comprising admixing the food product with a flavor
composition comprising a peptide as described herein, wherein the
flavor composition peptide is present at a concentration of from
about 0.1 to about 100 ppb in the admixture.
[0236] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a saltiness, umami, bitter
and/or astringent intensity in a food product comprising admixing
the food product with a flavor composition comprising a peptide as
described herein, wherein the flavor composition and/or the food
product comprises a salt selected from the group consisting of
sodium chloride and potassium chloride, and wherein the method
further comprising reducing the concentration of salt in the food
product.
[0237] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a sourness intensity in a
chocolate confection comprising admixing the chocolate confection
with a flavor composition comprising a peptide as described herein,
wherein the flavor composition peptide is present at a
concentration of from about 0.00001 to about 1.0% w/w in the
admixture.
[0238] In certain non-limiting embodiments, the present disclosure
provides for a method of increasing a sourness intensity in a
chocolate confection comprising admixing the chocolate confection
with a flavor composition comprising a peptide as described herein,
wherein the flavor composition peptide is present at a
concentration of from about 0.1 to about 100 ppb in the
admixture.
[0239] In certain non-limiting embodiments, the present disclosure
provides for a method of preparing a flavor composition comprising
a peptide as described herein, comprising synthesizing a synthetic
peptide, wherein the synthetic peptide is at least 99% pure.
[0240] In certain non-limiting embodiments, the present disclosure
provides for a method of preparing a flavor composition comprising
a peptide as described herein, wherein the method comprises (i)
providing a food product source, and (ii) subjecting the food
product source to fractionation, extraction, or a combination
thereof, to produce a composition enriched for the peptide. In
certain non-limiting embodiments, the extraction is selected from
the group consisting of ethanol extraction and liquid/solid
extraction. In certain non-limiting embodiments, the fractionation
is solid phase fractionation.
[0241] In certain non-limiting embodiments, the present disclosure
provides for a method of preparing a flavor composition comprising
a peptide as described herein, wherein the method comprises (i)
providing a food product source, and (ii) subjecting the food
product source to hydrolysis to produce a composition enriched for
the peptide.
[0242] In certain non-limiting embodiments, the present disclosure
provides for a method of preparing a flavor composition comprising
a peptide as described herein, wherein the method comprises (i)
providing a food product source, and (ii) subjecting the food
product source to hydrolysis, fractionation, extraction, or a
combination thereof, to produce a composition enriched for the
peptide. In certain non-limiting embodiments, the extraction is
selected from the group consisting of ethanol extraction and
liquid/solid extraction. In certain non-limiting embodiments, the
fractionation is solid phase fractionation.
EXAMPLES
[0243] The presently disclosed subject matter will be better
understood by reference to the following Examples, which are
provided as exemplary of the invention, and not by way of
limitation.
Example 1
Preparation of a Peptide Composition by Hydrolysis
[0244] The present example described the preparation of peptide for
use in a flavor composition through the hydrolysis cocoa bean
liquor made from West African cocoa beans.
[0245] Reagents:
[0246] A solution of 4N HCl was prepared by adding 100 mL 34-37%
HCl in a 250 mL volumetric flask and filling it with water. A
solution of 4N NaOH was prepared by dissolving 80 g NaOH pellets in
500 mL of water in a volumetric flask.
[0247] Method:
[0248] Cocoa liquor was run through a sieve and 30.09 g of fine
powder was weighed into a 500 mL 3-neck round-bottom flask. The
liquor was dissolved in 4N HCl (200 mL) and a stir bar was added to
the flask. The sample was stirred at room temperature until the
liquor was fully dispersed and flowed freely. A condenser was
affixed to the flask and held at 8.degree. C. A digital thermometer
was pierced through a rubber stopper to measure the temperature of
the solution. The third neck was plugged with a rubber stopper. The
flask was wrapped in aluminum foil and heated to approximately
106.degree. C. using a heating mantle. The sample was refluxed for
4.5 hours and left to cool to room temperature. The sample was
transferred to a 1 L beaker and neutralized to pH 7 with 4N NaOH
using a digital pH meter (pH 6.98 @ 29.degree. C.). The sample was
divided equally into 4 250 mL centrifuge tubes and centrifuged for
10 minutes @ 4500 rpm. The supernatant was filtered under vacuum
through a Buchner funnel. The filtrate was then transferred to 2 32
oz plastic containers and lyophilized (yield 52.50 g).
Example 1a
Preparation of a Peptide Composition by Extraction and
Fractionation of a Cocoa Liquor Hydrolysate
[0249] 1. Hydrolysis of Cocoa Powder [0250] Preparation: A solution
of 4N HCl was prepared by adding 100 mL 34-37% HCl in a 250 mL
volumetric flask and filling it to the line with water. A solution
of 4N NaOH was prepared by dissolving 80 g NaOH pellets in 500 mL
of water in a volumetric flask. [0251] Procedure: Cocoa liquor made
from West African cocoa beans was run through a sieve and 30.09 g
of fine powder was weighed into a 500 mL 3-neck round-bottom flask.
The liquor was dissolved in 4N HCl (200 mL) and a stir bar was
added to the flask. The sample was stirred at room temperature
until the liquor was fully dispersed and flowed freely. A condenser
was affixed to the flask and held at 8.degree. C. A digital
thermometer was pierced through a rubber stopper to measure the
temperature of the solution. The third neck was plugged with a
rubber stopper. The flask was wrapped in aluminum foil and heated
to approximately 106.degree. C. using a heating mantle. The sample
was refluxed for 4.5 hours and left to cool to room temperature.
The sample was transferred to a 1 L beaker and neutralized to pH 7
with 4N NaOH using a digital pH meter (pH 6.98 @ 29.degree. C.).
The sample was divided equally into 4 250 mL centrifuge tubes and
centrifuged for 10 minutes @ 4500 rpm. The supernatant was filtered
under vacuum through a Buchner funnel. The filtrate was then
transferred to 2 32 oz plastic containers and lyophilized.
[0252] 2. Ethanol Extraction of Hydrolyzed Cocoa Powder [0253] The
hydrolyzed cocoa powder was extracted with ethanol to remove a bulk
of the salts generated during neutralization. Hydrolyzed cocoa
powder (50.36 g) was divided equally into 2 500 mL centrifuge
tubes. Ethanol (200 mL) was added slowly to each tube as to not
disturb the sample. The samples were shaken for 15 minutes on an
autoshaker and then centrifuged for 10 minutes @ 4500 rpm. The
supernatant was decanted into a 1000 mL round-bottom flask. The
residue was scraped off the bottom of the tubes and redissolved in
ethanol (200 mL each). The samples were shaken for 15 minutes on an
autoshaker and then centrifuged for 10 minutes @ 4500 rpm. The
supernatant was combined with the previous supernatant and
evaporated under reduced pressure to remove all organic solvent.
The remaining solids were redissolved in approximately 100 mL
deionized water and lyophilized.
[0254] 3. SPE (Solid Phase Extraction) Fractionation of HCP
(Hydrolysed Cocoa Powder) Ethanol Extract [0255] The extract
previously obtained was further fractionated to exhaustively remove
the salts and hydrophilic molecules. HCP ethanol extract was
transferred to 14 glass vials (approximately 0.5 g each, 20 mL
volume) and dissolved in DI water (10 mL). The samples were shaken
until dissolved (approximately 1 minute). The samples were filtered
through a syringe and PTFE filter to remove particulates as
necessary. A solid phase extraction (SPE) cartridge (20 g/60 mL,
C18 stationary phase) was conditioned sequentially with DI water
(100 mL), methanol (100 mL), and DI water (100 mL). The sample (10
mL) was then loaded onto cartridge and washed with DI water (100
mL) and extracted with methanol (100 mL). The cartridge was
reconditioned and the remaining 13 samples were washed and
extracted as previously described. The organic solutions were
combined and rotary evaporated under reduced pressure. The residue
was redissolved in DI water and lyophilized using a Labeonco freeze
dryer. The sample was separated by high-performance liquid
chromatography (HPLC) to narrow down the taste-active molecules of
interest.
Example 1b
Preparation of a Peptide Composition by Extraction and
Fractionation of Cocoa Liquor
[0256] 1. Liquid/Solid Extraction of Liquor [0257] Cocoa Liquor
made from cocoa beans sourced from Papua New Guinea (PNG liquor)
(600 g) was frozen in liquid nitrogen and ground into a fine powder
with a laboratory mill. The powder was divided equally into six
plastic centrifuge tubes (500 mL volume). Each sample (100 g PNG
liquor) was extracted with diethyl ether (200 mL) for 15 minutes
using an autoshaker to remove the fat. After centrifugation (10
min, 4500 rpm), the supernatant was discarded. The extraction
process was repeated three more times for a total of four times.
The remaining defatted liquor was left to air dry in a fume hood
overnight. Defatted liquor (200 g) was divided equally between four
plastic centrifuge bottles (250 mL volume). To each sample (50 g
defatted PNG liquor), 150 mL 70:30 acetone:water was added. The
bottles were placed on an autoshaker for 15 minutes. Each sample
was centrifuged (5 min, 3500 rpm) and then the supernatant was
vacuum filtered using Whatman 540 filter paper and a Buchner
funnel. The residue was freed from the bottom of the bottles by
hand and additional 70:30 acetone:water (100 mL) was added to each
sample. The samples were shaken for 15 minutes using an
auto-shaker. After centrifugation (10 min, 4500 rpm), the
supernatant was vacuum filtered again using the same procedure
described above. The supernatants from each extraction were
combined (.about.800 mL) and the residue was discarded. The
supernatant was rotary evaporated under reduced pressure and the
remaining aqueous solution (.about.250 mL) was transferred into a
separatory funnel (1000 mL volume). The aqueous solution was washed
with Dichloromethane (3.times.300 mL) to remove any xanthines. The
dichloromethane layer was discarded, then the aqueous solution was
washed sequentially with n-butyl acetate (3.times.300 mL), ethyl
acetate (3.times.300 mL), and methyl acetate (3.times.300 mL) to
remove procyanidins. The organic layers were discarded and the
aqueous solution (F7) was rotary evaporated under reduced pressure
to remove any remaining solvent. The remaining water solution was
lyophilized using a Labconco freeze dryer (100.times.10.sup.-3
mbar, -40.degree. C.). Sensory analysis was performed and the
savory attribute was found to be in F7.
[0258] 2. Solid Phase Extraction (SPE) [0259] For removal of any
residual salts, treated PNG liquor powder (F7) was transferred to
14 glass vials (20 mL volume, approximately 0.5 g sample in each
vial) and dissolved in DI water (10 mL). The samples were shaken
until dissolved (approximately 1 minute). A solid phase extraction
(SPE) cartridge (20 g/60 mL, C18 stationary phase) was conditioned
sequentially with DI water (100 mL), methanol (100 mL), and DI
water (100 mL). The vacuum was broken and the sample (10 mL) was
then loaded onto cartridge. The vacuum was resumed and the sample
was washed with DI water (100 mL). The receptacle flask was changed
and the sample was extracted with methanol (100 mL). The cartridge
was reconditioned and the remaining 13 samples were washed and
extracted as previously described. The organic solutions were
combined and rotary evaporated under reduced pressure. The residue
was redissolved in DI water and lyophilized using a Labconco freeze
dryer (100.times.10.sup.-3 mbar, -40.degree. C.). Sensory analysis
confirmed the presence of the savory attribute in the organic
fraction.
Example 2
Preparation of a Peptide Composition by Synthetic
Chemosynthesis
[0260] The present example described the preparation of peptide for
use in a flavor composition through a synthetic chemosysnthesis
method.
[0261] Method:
[0262] A pGlu-Val-Leu tripeptide of the present application having
a molecular weight of 341.41 was prepared from a Wang resin
according to the following methods, and as described in FIG. 1A-B.
The chemosynthetic methods used for preparing the tripeptide are as
follows:
[0263] 1. Synthesis of an amino acid resin (Fmoc-AA)-TA-XXX Resin)
(Note: TA=XXX) [0264] a. Place Wang Resin into the reactor and add
DMF swelling resin [0265] b. Fmoc deprotection: add 20%
piperidine/DMF solution to resin reaction mixture [0266] c. Resin
washing: wash the resin 3 times with DMF, and pump out the resin
[0267] d. Add a small quantity of the resin reaction mixture to
Fmoc-XXX-OH, HOBt XX and DIPCDI XX reagents, respectively, to
dissolve the reagents. Add the solutions into the reactor to react
with the resin mixture at room temperature [0268] e. Remove a 20 mg
sample of the reaction mixture, and test the substitutability of
the mixture
[0269] 2. Synthesis of a Peptide Resin [0270] a. Synthesize the
polypeptide with a peptide synthesizer (room temperature:
26-30.degree. C.) [0271] b. Input the target sequence and configure
related parameters [0272] c. Start synthesis: perform recycled
synthesis operations, including deprotection and coupling reaction,
etc., according to the synthesis process [0273] d. After the
synthesis and deprotection of the last amino acid, the reaction is
over and the resin is pumped out
[0274] 3. Oxidation and Cyclization [0275] a. Place peptide resin
solution into a reaction column and maintain the column for
oxidation and cyclization [0276] b. Remove the column, and move the
peptide resin from the column into a vacuum dryer for vacuum
drying
[0277] 4. Cleavage of Peptide Resin [0278] a. Place the peptide
resin into a container for cleavage. Add cleavage reagent and allow
the reaction to proceed out of direct sunlight (i.e., in the shade)
[0279] b. Upon completion of the reaction, filter and freeze the
peptide resin for aging, centrifugalize for separation and collect
the sediment. [0280] c. Wash the sediment 3 times with a proper
quantity of frozen absolute ether [0281] d. Dry with a vacuum dryer
and obtain the crude product
[0282] 5. Technological Process of Purification [0283] a. Process
of HPLC purification [0284] i. Conditions of purification [0285]
Mobile phase: [0286] A: 0..smallcircle.1% TFA in 100% acetonitrile
Solvent [0287] B: 0.1% TFA in 100% Water [0288] Gradient:
TABLE-US-00002 [0288] Time A B 0.1 10 90 25 35 65 25.01 Stop
[0289] Chromatographic column: Rampak column packing machine,
filler: Vydac-C18 [0290] ii. Process of purification: Dissolve
crude peptide in an acetic acid water solution. Concentration the
peptide solution, then filter the peptide solution with a 0.45
.mu.m filter membrane. Load the samples, separate and purify,
collect the main peaks, concentrate with rotary distillation.
[0291] b. Process of salt conversion [0292] i. Method One: Sodium
ion exchange resin [0293] ii. Method Two: 10% NaHCO3 and 10% Na2CO3
dissolved microporous resin
[0294] 6. Lyophilization [0295] a. Pre-lyophilize (time length:
2.5-3 hours): [0296] i. Set the shelf temperature as -45.degree. C.
After about 30-45 minutes, the shelf temperature reaches the preset
temperature and the product temperature reaches -40.degree. C. Keep
this status far 2 hours. [0297] ii. In the course of pre-freeze,
the temperature of the cold trap should be controlled as
.ltoreq.-50.degree. C. [0298] b. First drying, removing the free
moisture: [0299] i. Start the vacuum pump and decrease the air
pressure in the lyophilizer to 10 Pa and keep this air pressure
[0300] ii. Increase the shelf temperature from -45.degree. C. to
10.degree. C. with an even gradient within 12 hours [0301] iii.
Increase the shelf temperature from 10.degree. C. to 30.degree. C.
with an even gradient within 1-2 hours [0302] iv. From the start of
the first drying to the product is pumped out, control the product
temperature below -20.degree. C. If, as estimated, the product
temperature would exceeds -20.degree. C. within the specified
timeframe, decrease the shelf temperature by about 3.degree. C. in
a timely manner, so as to ensure that the lyophilized product can
be dissolved or disintegrated. [0303] c. Second drying: [0304] i.
Adjust the pressure within the lyophilizer to 5 Pa and keep it with
slight fluctuation [0305] ii. Set the shelf temperature as
35.degree. C., and, when the product temperature reaches
30-33.degree. C., keep for 2 hours [0306] iii. n such a course, the
temperature of the cold trap should be controlled as
.ltoreq.-50.degree. C. with slight fluctuation. [0307] d. Nitrogen
filling and stopper plugging: [0308] i. Close the isolating valve
and vacuum pump in order, refrigerate the front chamber and
decrease the shelf temperature to 15-20.degree. C. [0309] ii. Open
the nitrogen valve and related valves, fill a small quantity of
nitrogen into the lyophilization chamber (it should be conducted
slowly and only a small quantity of nitrogen can be filled in. Too
quick action and too much nitrogen may cause stopper dropping)
[0310] iii. After nitrogen filling, start the automatic stopper
plugging device to stopper the vials 4. [0311] iv. Release the
vacuum: after the rubber stopper is tightly plugged, open the
vacuum leakage valve to release the vacuum in the chamber and make
the pressure return to the normal pressure [0312] e. Removal from
the chamber: [0313] i. Turn off the lyophilizer and auxiliary
equipment according to the lyophilizer operation procedures [0314]
ii. Lift the shelf to the maximum height [0315] iii. Open the
chamber door and remove the products
Example 3
Enhancement of Salty Taste by a pGlu-Val-Leu Peptide
[0316] The present example describes the evaluation of the
descriptive profile of a pGlu-Val-Leu peptide of the present
application.
Methods:
[0317] Descriptive Profiles (Flavor and Chemical Feeling Factors)
of five use levels of a pGlu-Val-Leu flavor composition were
determined. The five use levels were as follows:
TABLE-US-00003 0.1 ppb 0.5 ppb 1.0 ppb 10.0 ppb 40.0 ppb
[0318] Data was collected for the flavor and chemical feeling
factors of the product in mouth for each of the five use levels
according to the following protocol:
Increased Salt Perception Protocol
[0319] 1. Each panelist tasted a salt reference (0.35% salt
solution) with a reference salt intensity of 5.0 which provided a
baseline for each panelist's Sensory Spectrum for salt intensity.
2. Each panelist tasted a test sample (0.1 ppb, 0.5 ppb, 1.0 ppb,
10.0 ppb or 40.0 ppb all in 0.2% NaCl solution). Only one sample
was tasted per session. 3. Each panelist re-tasted the salt
reference (5.0 intensity) and rated it for salt intensity as well
as any other basic taste, chemical feeling factor, or aromatic
perceived. Thus, any increased salt perception as a result of the
test sample would be determined, as well as any other perceptions
present.
Return to Baseline Protocol
[0320] After evaluating the sample for salt and other perceptions
(step 3 above), each panelist re-tasted the salt reference (5.0
intensity) at 1 minute intervals until their perception of the
saltiness intensity of the reference returned to 5.0. Each panelist
recorded salt intensity at each interval and took qualitative notes
on other perceptions seen in aftertaste.
The test samples were formulated as follows:
TABLE-US-00004 Sample NaCl (g) Water (g) pGlu-Val-Leu peptide (5
ppm) in NaCl (g) 0.1 ppb 1.98 0.02 998 0.5 ppb 0.475 0.025 249.5
1.0 ppb 0.45 0.05 249.5 pGlu-Val-Leu peptide (50 ppm) in NaCl (g)
10.0 ppb 0.45 0.05 249.5 40.0 ppb 0.3 0.2 249.5
Results
[0321] Results of the panelists' perceptions of the salt intensity
of the pGlu-Val-Leu peptide are shown in the table below:
TABLE-US-00005 Mean salt Mean salt pGlu-Val-Leu perception
perception Mean time needed to sample in mouth after expectoration
return to baseline 0.1 ppb 2.3 6.8 7.6 Minutes 0.5 ppb 2.8 6.4 9.5
Minutes 1.0 ppb 2.3 7.5 8.7 Minutes 10.0 ppb 3.1 8.2 8.6 Minutes
40.0 ppb 2.8 8.3 13.1 Minutes
No notable differences in salt perception were seen in-mouth for
the samples tested. [0322] As the concentrations of the
pGlu-Val-Leu peptide in solution increased, the perception of salt
did not significantly increase in-mouth. The salt perception after
expectoration of the test sample, and re-tasting the reference
sample increased slightly with increased concentrations of the
pGlu-Val-Leu peptide solution. [0323] Salt perception increased
after expectoration in all samples. Higher levels of pGlu-Val-Leu
peptide resulted in higher levels of saltiness. The amount of time
needed to return to baseline did not necessarily increase with
increased concentrations of the pGlu-Val-Leu peptide solution.
[0324] The time needed to return to baseline increased notably from
0.1 ppb to 0.5 ppb and from 10.0 ppb to 40.0 ppb. The
concentrations in the middle (0.5, 1.0 and 10.0 ppb) did not differ
notably from each other in time needed to return to baseline.
[0325] Although the presently disclosed subject matter and its
advantages have been described in detail, it should be understood
that various changes, substitutions and alterations can be made
herein without departing from the spirit and scope of the invention
as defined by the appended claims, Moreover, the scope of the
present application is not intended to be limited to the particular
embodiments of the process, machine, manufacture, composition of
matter, means, methods and steps described in the specification. As
one of ordinary skill in the art will readily appreciate from the
disclosure of the presently disclosed subject matter, processes,
machines, manufacture, compositions of matter, means, methods, or
steps, presently existing or later to be developed that perform
substantially the same function or achieve substantially the same
result as the corresponding embodiments described herein may be
utilized according to the presently disclosed subject matter.
Accordingly, the appended claims are intended to include within
their scope such processes, machines, manufacture, compositions of
matter, means, methods, or steps.
[0326] Patents, patent applications publications product
descriptions, and protocols are cited throughout this application
the disclosures of which are incorporated herein by reference in
their entireties for all purposes.
* * * * *